Go Back
thai vermicelli noodle salad with prawns
Print
Thai Vermicelli Noodle Salad with Prawns
Servings: 3
Author: Kitchen Nostalgia
Ingredients
  • SALAD:
  • 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
  • DRESSING:
  • 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
Instructions
  1. Cook vermicelli noodles according to package directions. Let cool.
  2. DRESSING: Blend coconut milk with peanut butter, sesame oil, sriracha sauce, lime juice and fish sauce. Season with salt to taste.
  3. 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).