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Spot Prawn Rice Noodle Salad

Yields1 Serving

Spot prawns are seasonal, so if they're unavailable, the regular prawns will do. If you desire to omit the prawns and desire a different protein, a whole rotisserie chicken would be perfect. Serves 4

  cup Lime fused olive oil, divided
 Grated zest and juice of 1 lime, divided
 Pinch crushed red pepper flakes
 12-15 spot prawns, shelled and deveined
 8oz thin rice noodle
 2 Carrots
 ½ red bell pepper
 ½ English cucumber, peeled
 ½ ripe mango
 ¼ cup Lemongrass Mint or Honey Ginger white balsamic vinegar
 1 tbsp smooth peanut butter
 1 tsp soy sauce
 ½ tsp sea salt
 1 bunch mint, torn into pieces
 1 bunch Thai basil, torn into pieces
 ¼ cup chopped peanuts (optional)

In a large bowl, whisk together 1/4 cup of the olive oil with half of the lime zest and juice, and a pinch of red pepper flakes. Add the prawns and chill in the fridge for 15 minutes.


Meanwhile, bring a saucepan of water to a boil and gently drop in the rice noodles. Remove from the heat and allow to sit for 3-5 minutes, or according to the package directions. Drain and fluff the noodles and place the noodles in a serving bowl.


Slice the carrots, bell pepper, cucumber, and mango into matchsticks.


Heat a medium-sized frying pan or wok and add the prawns and marinade (no oil required). Saute for 1-2 minutes per side, until the prawns are curled up and bright pink. Be careful not to overcook them. Remove from the heat.


In a small bowl, whisk together the remaining olive oil, the balsamic, peanut butter, and soy sauce. Season to taste with the sea salt.


Drizzle half the dressing over the rice noodles and toss to coat.


Top the noodles with the veggies, then the prawns, and drizzle over the remaining dressing. Sprinkle torn mint and basil over top, followed by chopped peanuts, if using, and finish with the remaining lime juice.

Nutrition Facts

Servings 0