Try this mouthwatering prawn pad Thai salad that has all the classic flavours and textures of traditional Thai cuisine. This crunchy, sharp twist on pad Thai makes for a delicious cold lunch or main meal, and takes no time at all to prepare.
Preheat the oven to gas 4, 180°C, fan 160°C.
Spread the peanuts out on a baking tray and roast for 6 minutes, stirring halfway through, until golden and toasted. Remove from the oven and leave to cool a little, then chop.
To make the dressing, combine all the ingredients in a mixing bowl with 2 tbsp water.
Combine the noodles, prawns, beansprouts, cucumber, carrots and spring onions in a large bowl and toss with the dressing. Scatter over the peanuts and coriander and serve with the lime wedges for squeezing over.
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