Spicy prawn noodle salad

Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook

  • Prep:15 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 260
  • fat 1g
  • saturates 0g
  • carbs 42g
  • sugars 2g
  • fibre 3g
  • protein 19g
  • salt 1.9g


  • 200g glass noodles (available from thai-food-online.co.uk) or rice vermicelli
  • 1 tbsp vegetable oil
  • 3 spring onions, sliced
  • 2 lemongrass stalks, sliced
  • 300g raw jumbo king prawns
  • small handful mint
  • small handful coriander
  • small handful Thai basil
  • ½ cucumber, cut into matchsticks
  • 1 red bird's-eye chilli, roughly chopped
  • 2 garlic cloves
  • 2 limes, juiced
  • 2 tbsp fish sauce
  • 1 tsp soft brown sugar or palm sugar


  1. Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.

  2. 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.

  3. 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.

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