Ingredients

200g thin rice noodles

200g large cooked, peeled prawns

1 small red onion, halved and sliced

1 small red chilli, sliced

1 small cucumber, shaved into ribbons (use a peeler)

1 large handful each coriander and mint

2 tbsp roasted peanuts, roughly chopped

Juice of 3 limes

1 tbsp soft brown sugar

2 tsp fish sauce

1 garlic clove, crushed

5 shallots, thinly sliced

Vegetable oil, for frying

Flour, for dusting

Instructions

Step 1: Prepare the crispy shallots by heating 5cm of vegetable oil in a wok until hot. Toss the shallot slices in flour, shaking off any excess. Fry the shallots in the hot oil for about 1 minute until golden and crispy. Drain them on kitchen paper, sprinkle with salt, and set aside.

Step 2: Make the dressing by mixing the lime juice, brown sugar, fish sauce, and crushed garlic in a bowl. Set aside to allow the flavors to meld.

Step 3: Place the rice noodles in a large bowl and pour boiling water over them. Let them soak for about 2 minutes until just cooked. Rinse the noodles under cold water, then drain well by shaking in a sieve to remove excess water. Return the noodles to the bowl.

Step 4: Add the cooked prawns, sliced red onion, red chilli, cucumber ribbons, and herbs to the noodles. Pour over the dressing and toss everything gently to combine.

Step 5: Sprinkle the salad with the crispy shallots and chopped peanuts just before serving to keep the toppings crunchy.

Tips & Variations

Use leftover cooked prawns or swap for cooked chicken or tofu for a different protein option.

Adjust the chilli to your preferred heat level or omit it for a milder salad.

Fresh herbs like Thai basil or dill can be added or substituted to vary the flavor.

The crispy shallots can be made ahead and stored in an airtight container for up to 2 days.

Storage

Store leftover salad components separately to keep textures fresh. The salad with dressing is best eaten the same day. If storing, keep the noodles and salad in an airtight container in the fridge for up to 1 day. Reheat the noodles briefly in hot water, but add crispy shallots and peanuts fresh before serving.

FAQs

Can I use dried shrimp instead of cooked prawns?

Dried shrimp have a stronger, saltier flavor and a different texture than cooked prawns. For this fresh salad, cooked prawns work best, but dried shrimp could be used sparingly for added umami.

How can I make this dish vegetarian?

Replace the prawns with tofu or tempeh, and substitute fish sauce with a vegetarian alternative like soy sauce or a mix of soy sauce and lime juice for a similar depth of flavor.