Best Thai Noodle Salad With Prawns Recipes

THAI NOODLES WITH CINNAMON AND PRAWNS

Steps:

• On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced stems of celery (reserve the leaves), and cook, stirring, for 1 minute.
• Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
• Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
• Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
• Finally, add the drained noodles and stir well--I find a couple of pasta forks, one in each hand, best for this--so that everything is combined, and most of the dark liquid is absorbed.
• Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.

THAI NOODLE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

SPICY PRAWN NOODLE SALAD

Steps:

• Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
• Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
• Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.

THAI RICE NOODLE SALAD WITH CHILI-LIME VINAIGRETTE

Steps:

• Gather the ingredients.
• In a cup or small bowl, mix together lime juice , fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil until the sugar has dissolved.
• Taste test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
• Gather the ingredients.
• Lightly boil rice noodles until al dente , about 7 minutes.
• Drain the noodles.
• Add the optional bean sprouts , if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
• Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu , and fresh cilantro. Toss to mix.
• Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.
• Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and peanuts.

THAI PRAWN NOODLES

Steps:

• Cook the noodles following pack instructions, drain, run under cold water and set aside.
• Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
• Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

COLD THAI NOODLE SALAD

Steps:

• Cook noodles al dente (do not overcook - mushy noodles won't work).
• Strain and rinse under cold water until cooled.
• Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
• In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
• Chill minimum 2 hours.
• Transfer to a bowl or platter, if you you want.
• Before serving pour reserved "dressing" over noodles.
• Sprinkle sesame seeds and reserved green onions (and cilantro if used).

SHRIMP WITH THAI NOODLES AND PEANUT SAUCE

Steps:

• In small saucepan, combine water, peanut butter, salad dressing, brown sugar, soy sauce, gingerroot and red pepper flakes. Cook over medium-low heat until smooth and warm, stirring frequently. Set aside.
• Cook rice noodles as directed on package, adding shrimp during last minute of cooking time. Drain well; return to saucepan.
• Add bell pepper, onions and peanut butter mixture to rice noodles and shrimp; toss gently to mix. Serve with lime wedges. If desired, garnish with additional green onion tops.

THAI NOODLE SALAD WITH PRAWNS

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.