30 minPrep Time
30 minTotal Time
150g dried pad Thai rice-stick noodles
2 Lebanese cucumbers
750g cooked king prawns, peeled, deveined and halved lengthways
4 green onions (shallots), thinly sliced diagonally
1 long red chilli, halved lengthways, deseeded and finely sliced
1 cup coriander leaves
1/2 cup small mint leaves
1/3 cup roasted peanuts, chopped
Extra coriander and mint leaves, to serve
1/2 cup light coconut cream
1/4 cup sweet chilli sauce
1 1/2 tbs fish sauce
- Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4–5 minutes until tender. Drain and place in a large bowl.
- Using a vegetable peeler, thinly slice cucumbers lengthways (discard seeds). Add cucumbers, prawns, green onions, chillies, coriander, mint and peanuts to noodles.
- To make chilli coconut dressing; combine ingredients in a bowl. Whisk until well combined. Drizzle dressing over prawn salad. Gently toss to combine. Spoon into serving bowls. Top with extra coriander and mint leaves and serve.