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Little Thai prawn and glass noodle salad

Yumm noi

You'll need

  • 150 gm
  • fine bean-thread noodles (also known as glass and cellophane noodles)
  • 2
  • Lebanese cucumbers, halved widthways, seeded and cut thinly on the diagonal
  • 300 gm
  • Chinese cabbage, finely shredded
  • 250 gm
  • baby egg tomatoes
  • 800 gm
  • cooked tiger prawns, peeled, cleaned and halved widthways
  • 2
  • red shallots, very thinly sliced
  • 100 gm
  • raw peanuts, roasted and coarsely chopped
  • 1
  • bunch of mint, leaves picked and large leaves torn
  • 1
  • bunch of coriander, leaves picked
  • Dressing
  • 2 tbsp
  • fish sauce
  • 2 tbsp
  • firmly packed grated palm sugar
  • 1 tbsp
  • caster sugar
  • 1 tbsp
  • rice vinegar
  • 100 ml
  • lime juice
  • 1
  • clove of garlic, finely chopped
  • 1
  • fresh red birdseye chilli, seeded and finely chopped
  • 1
  • stalk of lemongrass, finely chopped


  • 01
  • Place noodles in a heatproof bowl, pour boiling water over, stand for 2 minutes or until soft, drain, then cool under running water and cut into 5cm lengths.
  • 02
  • For dressing, place all ingredients and ½ tsp sea salt in a small bowl and whisk until sugars dissolve. Place salad ingredients and noodles in a large bowl, add dressing and toss well to combine, then serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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