Thai Noodle Salad with Prawns, Lime and Fish Sauce
A vibrant Southeast Asian noodle salad combining soft rice vermicelli with cool snap peas, cucumber, and succulent prawns in a punchy lime-fish sauce dressing. Fresh ginger, red chili, and bright coriander create complex heat and herbaceous notes. Serve chilled as a light lunch or dinner appetizer. This version balances the traditional trinity of sour-salty-spicy flavors while keeping preparation minimal, making it ideal for warm weather entertaining when you want restaurant-quality results without cooking protein or spending time at the stove.
Ingredients
- 3 ounce rice vermicellirice noodles1:1pantry
exact swap stated in recipe
- 6 ounce snap peas, cut crosswise in half if largegreen beans1:1vegetable
blanch same time
- 5 tablespoon lime juice
- 4 tablespoon Thai fish sauce
- 1 tablespoon white sugar
- 1 inch fresh ginger, peeled and chopped finely
- 1 fresh red chili pepper, deseeded and sliced thinly on diagonal
- 4 tablespoon fresh coriander, chopped
- 4 cucumber, peeled, deseeded, diced
- 2 green onions, sliced thinly on diagonal
- 16 large cooked prawn
- 2 tablespoon unsalted peanut, chopped(optional)cashew1:1nutpeanuts-freeadds tree_nuts
stated as alternate
- 4 whole cooked prawn, for garnish
- 1 lemon slice, for garnish
Instructions
- 1
Soak rice noodles in hot water until soft, about 4 minutes. Drain and rinse under cold running water until cool, then drain again.
- 2
Boil snap peas for 1 minute, then immediately drain and chill under cold running water until cold. Drain well.
- 3
Whisk together lime juice, fish sauce, sugar, ginger, chili, and coriander in a large bowl.
- 4
Stir cucumber and green onions into the dressing.
- 5
Add cooled noodles, snap peas, and cooked shrimp. Toss gently until coated with sauce.
- 6
Divide salad among plates. Sprinkle with peanuts and garnish each with a whole prawn and lemon slice.
- 7
Serve immediately.
Tips
Prepare dressing and vegetables ahead, but toss noodles and prawns just before serving to prevent them becoming soggy.
Use pre-cooked prawns to keep prep minimal. Cold salad works best when all components are thoroughly chilled before combining.
Adjust heat by removing chili seeds entirely for mild, or adding a second chili for more fire.
Good to Know
Refrigerate leftover salad (without prawns) in airtight container up to 1 day. Add fresh cooked prawns when serving.
Soak noodles, blanch peas, and make dressing up to 4 hours ahead. Keep components separate. Assemble and dress just before serving.
Serve immediately on chilled plates with lime wedges on the side. Pairs with jasmine rice, light lager beer, or crisp white wine.
Common Mistakes
Dress noodles too far ahead to avoid soggy texture; wait until just before plating.
Skip the ice bath for peas to avoid overcooking and preserving snap and color.
Don't use room-temperature prawns; chill them first so salad stays cool.
Substitutions
Nut-Free Alternatives
stated as alternate
General Alternatives
FAQ
Can I make this ahead for a party?
Yes. Soak noodles, blanch peas, and prepare dressing and vegetables up to 4 hours ahead. Store components separately in the fridge. Toss everything together and add prawns just before plating to avoid sogginess.
Can I freeze this noodle salad?
Not recommended. Noodles become mushy, vegetables lose texture, and prawns degrade. Make fresh or refrigerate assembled salad for up to 1 day without prawns. Add fresh cooked prawns when serving.
What if I don't like raw chili heat?
Remove all chili seeds and white membrane before slicing to reduce burn significantly. Start with half a chili, taste, and adjust. Or omit entirely and rely on lime juice and fish sauce for flavor depth.