Thai Vermicelli Noodle Salad with Prawns and spicy creamy coconut milk / peanut butter dressing.
As weather is getting warmer (33 C / 91 F today and it is just beginning of summer) it is only natural to look for cold pasta salads. We all know how practical they are, easy to make and without need to heat up our kitchens.
Creamy dressing for this salad is made with coconut milk and peanut butter. It is spiced with sriracha sauce, sesame oil, lime juice and fish sauce. It takes just a few seconds to blend those ingredients and combine the dressing with noodles. Add some prawns for protein and you’ll get fast lunch in minutes!
- 60 g rice vermicelli noodles 2 oz
- 100 g cooked prawns
- 1 carrot julienned
- 1 cucumber julienned
- 1/4 yellow bell pepper julienned
- 1/2 purple onion julienned
- 4 cherry tomatoes halved
- 1 cup coconut milk
- 1/3 cup peanut butter
- 2 tsp sesame oil
- 4 tsp sriracha sauce
- juice from 1 lime
- 1/2 tsp fish sauce
Cook vermicelli noodles according to package directions. Let cool.
DRESSING: Blend coconut milk with peanut butter, sesame oil, sriracha sauce, lime juice and fish sauce. Season with salt to taste.
In a large bowl, toss vermicelli noodles with prawns, carrot, cucumber, bell pepper, onion, tomatoes and peanut dressing. Serve garnished with chopped peanuts and cilantro (optional).