Thai Prawn and Noodle Salad (OMG) Revised

By November 29, 2018June 20th, 2020Salads, Seafood

Tantalise your taste buds with these delicious Thai flavours


  • 25g mung bean vermicelli noodle
  • 1 tablespoon coconut cream
  • dash fish sauce
  • 6 medium green prawn, peeled and deveined
  • ⅓ cup coriander, roughly chopped
  • (reserve 1 coriander root for the dressing)
  • 1 tablespoon finely sliced onion
  • 1 green shallot, finely sliced
  • 1 long red chilli, finely julienned
  • 1 lemongrass stem, white part only, sliced thinly
  • 3 Baby Cos lettuce leaves, washed


  • 1 kaffir lime leaf, very thinly sliced
  • 1 teaspoon crushed toasted peanuts
  • 1 teaspoon fried shallots, ground to a powder
  • Dressing 
    • 1-2 bird’s eye chillies, chopped
    • 1 coriander root, washed and chopped
    • ½ teaspoon crushed garlic
    • 1 teaspoon dried shrimp
      1 tablespoon grated palm sugar
    • 1½ teaspoons fish sauce
    • 1 tablespoon lime juice


  • Place the prawns in a bowl, cover with boiling salted water for 90 seconds, drain and cool
  • Make the dressing by placing all ingredients into a food processor and blend till smooth
  • Place noodles in a seperate bowl and cover with boiling water, soak for 3-5 minutes, drain, rinse and cool. Stir the coconut cream and dash of fish sauce through the noodles
  • Combine all the salad ingredients, except the cos lettuce, add the dressing and cooled prawns, gently stir through
  • Arrange the cos lettuce on a serving plate, place the noodles onto the lettuce leaves, place the prawns and dressing over the noodles
  • Garnish the salad by sprinkling with the kaffir lime leaves, peanuts and dried shallot powder


This recipe is one of my all time favourites and is adapted from Karen Martini’s following recipe

Share This Recipe !

Leave a Reply