Thai Prawn Noodle Salad |

Thai Prawn Noodle Salad

Favourites 32

Prep Time: 20 Minutes | Cooking Time: 5 Minutes

Serves 3

Swap the traditional takeaway for a healthier version with this sweet, sour, spicy prawn noodle salad. The papaya, pomegranate and citrus flavours make it an ideal summer supper. 


  • Juice of 2 limes
  • 2 tsp of chilli powder
  • Juice of 1 clementine
  • 2 tsp of fish sauce
  • 1/2 tsp of caster sugar
  • 2 tbsp of table salt
  • 6 tiger prawns, shells removed and deveined
  • 1 green papaya, peeled and shredded, core and pips discarded
  • 150g of glass noodles (mung bean noodles), soaked in boiling water for 5 minutes until translucent, then chilled
  • Seeds of 1 pomegranate
  • 10g of mint leaves, torn
  • 10g of coriander
  • 10g of Thai sweet basil
  • 10g of pak chi farang (Thai long-leaf coriander), chopped (optional)
  • 6 Thai shallots, sliced


  1. In a small bowl, mix the lime juice, chilli powder, clementine juice, fish sauce and caster sugar. Taste for seasoning: it should be sweet, salty, sour and spicy.
  2. Heat a small saucepan of water with the salt to a medium heat.
  3. Drop in the prawns and cook for 1–1 1/2 minutes until they are pink and hot throughout, then remove and toss them into the dressing.
  4. Add all the other ingredients to the bowl and mix well, being careful not to pull the prawns apart. Serve immediately in bowls with chopsticks.


Recipes courtesy of Cook Thai by Sebby Holmes, photography Tom Regester (Kyle Books, £19.99)