Best Prawn Rice Noodle Salad Recipes

Thai Noodle Salad With Prawns image

Provided by NoraMarie

Categories < 30 Mins

Time 25m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 14

3 ounces rice vermicelli or 3 ounces rice noodles
6 ounces snap peas, cut crossways in half, if large (mangetouts)
5 tablespoons lime juice
4 tablespoons Thai fish sauce
1 tablespoon white sugar
1 inch piece fresh gingerroot, peeled and chopped finely
1 fresh red chili pepper, deseeded and sliced thinly on the diagonal
4 tablespoons chopped fresh coriander or 4 tablespoons mint
4 pieces cucumbers, peeled deseeded and diced
2 spring onions, sliced thinly on the diagona
16 -20 large cooked prawns
2 tablespoons chopped unsalted peanuts or 2 tablespoons cashews
4 whole cooked prawns
lemon slice (to garnish)

Steps:

Put the rice noodles in a large bowl and pour in enough hot water to cover them. Leave them to stand for about 4 minutes until soft. Drain and rinse under cold running water, drain again and set aside.
Bring a saucepan of water to the boil. Add the mangetouts and return to boil. Simmer for 1 minute. Drain, rinse under cold running water until cold, then drain again and set aside.
In a large bowl, whisk together the lime juice, fish sauce, sugar, ginger, chili and coriander. Stir the cucumbers and spring onions into mixture. Add the drained noodles, the mangetouts and the prawns. Toss the salad gently together until the ingredients are coated with the sauce.
Divide the noodle salad among 4 large plates. Sprinkle with chopped coriander and peanuts [if using], then garnish each plate with a whole prawn and a lemon slice.
Serve immediately.

Nutrition Facts : Calories 165.1, Fat 3, SaturatedFat 0.5, Cholesterol 30.2, Sodium 1593.8, Carbohydrate 28.8, Fiber 2.2, Sugar 6.3, Protein 6.8

Rice-Stick Noodle Salad with Vietnamese Shrimp image

Yield Makes 4 Servings

Number Of Ingredients 15

For dressing
1/3 cup Asian fish sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 1/2 tablespoons fresh lime juice
3 large garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1 pound large shrimp (16 to 20)
1/2 lemon
1 English cucumber
4 scallions
1/2 pound rice-stick noodles
1 cup fresh mint sprigs
1/2 cup fresh coriander sprigs
2 tablespoons chopped peanuts

Steps:

Make dressing:
In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.