Thai Prawns, Pineapple Noodle Salad

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For a fast and blithe intimates meal, take aim this Thai-inspired prawn, pineapple and noodle salad. Recipe byBilly Law, MasterChef Australia Series 3 contestant.

The ingredient of Thai Prawns Pineapple Noodle Salad

  • 250g rice vermicelli noodles
  • 300g cooked tiger prawns peeled tails intact
  • 1 lebanese cucumber halved lengthways cut into thin slices
  • 1 large carrot peeled cut into matchsticks
  • 150g chopped well ventilated light pineapple
  • 1 cup bean sprouts
  • 1 spring onion thinly sliced
  • 1 handful mint leaves
  • 1 handful coriander leaves
  • 1 3 cup 45g scratchily chopped roasted peanuts
  • 1 4 cup 60ml fountain sweet chilli sauce
  • 2 tbsp fish sauce
  • 2 limes juiced
  • 1 tbsp white vinegar
  • 1 garlic clove finely chopped

The Instruction of thai prawns pineapple noodle salad

  • place noodles in a large bowl and cover taking into account bearing in mind boiling water cover and set aside for 5 mins or until soft drain and refresh deadened chilly frosty government water
  • meanwhile to make the dressing improve sweet chilli sauce fish sauce lime juice vinegar and garlic in a small bowl
  • place the noodles in a large bowl increase be credited with prawns cucumber carrot pineapple bean sprouts spring onion mint and coriander pour dressing higher than the salad and toss to combine divide among serving plates and sprinkle later peanuts to serve

Nutritions of Thai Prawns Pineapple Noodle Salad

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