Serves 4

Spicy cucumber, coriander & prawn noodle salad

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe


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

Chilli coconut dressing

1/2 cup light coconut cream

1/4 cup sweet chilli sauce

1 1/2 tbs fish sauce


  1. 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.
  2. Using a vegetable peeler, thinly slice cucumbers lengthways (discard seeds). Add cucumbers, prawns, green onions, chillies, coriander, mint and peanuts to noodles.
  3. 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.



12414.32 cal


58.06 g


2599.49 g


320.23 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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