Name: Vietnamese Prawn Rice Noodle Salad recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Cuisine: vietnamese
Ingredients: 1/4 cup fish sauce; 2 1/2 tbs sambal oelek; 2 tbs lime juice; 2 tbs caster sugar; 1/4 cup water; 375 g rice stick rice noodles; 600 g king prawns cooked peeled; 2 carrots coarsely grated cooked peeled; 250 g snow peas trimmed thinly shredded lengthways; 250 g bean sprouts trimmed; 1 cup fresh mint torn leaves only; 1 cup fresh coriander chopped leaves only; 1/2 cup roasted salted peanuts coarsely chopped; 2 green onions thinly sliced

by Australia's Best Recipes Team Last updated on 07/17/2019

This salad is perfect packed for lunch or as a deliciously light summer dinner. - Australia's Best Recipes Team

Ingredients

1/4 cup fish sauce
2 1/2 tbs sambal oelek
2 tbs lime juice
2 tbs caster sugar
1/4 cup water
375 g rice stick rice noodles
600 g king prawns cooked peeled
2 carrots coarsely grated cooked peeled
250 g snow peas trimmed thinly shredded lengthways
250 g bean sprouts trimmed
1 cup fresh mint torn leaves only
1 cup fresh coriander chopped leaves only
1/2 cup roasted salted peanuts coarsely chopped
2 green onions thinly sliced

Method

Step 1

Combine fish sauce, lime juice, sugar, sambal oelek and ¼ cup water in a jug. Stir until sugar dissolves.
Step 2

Cook noodles following packet directions. Drain. Cool under cold water. Drain.
Step 3

Place noodles, prawns, carrot, snowpeas, sprouts and herbs in a large bowl.
Step 4

Add dressing to salad. Toss to coat. Sprinkle with peanuts.

Recipe Notes

from Australia’s Best Recipes team

You can make the dressing up to 5 days in advance. Store in a sealed jar in the fridge. Sambal oelek is a chilli paste.It is found in the Asian aisle of the supermarket. Add according to taste. Store the salad and dressing separately until ready to serve to avoid the herbs wilting.

This recipe was created by Lucy Nunes for Best Recipes.