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Prawn pad Thai salad recipe

Prawn pad Thai salad recipe

8 ratings

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. See method

  • Serves 4
  • 30 mins to prepare and 6 mins to cook
  • 327 calories / serving
  • Healthy
  • Dairy-free


For the salad

  • 50g unsalted peanuts
  • 200g (7oz) cooked rice noodles
  • 1 x 225g frozen jumbo king prawns, defrosted
  • 100g (3 1/2oz) beansprouts, blanched
  • 1/2 cucumber, peeled, halved, deseeded and shredded into long matchsticks
  • 2 carrots, peeled and shredded into long matchsticks
  • 4 spring onions, trimmed and finely sliced on the diagonal
  • handful coriander leaves, to garnish
  • 1 lime, sliced into wedges

For the dressing

  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, finely chopped (optional)
  • 2 tbsp peanut butter
  • 2 tbsp light soy sauce
  • 2 tbsp soft light brown sugar
  • 1 tbsp tamarind paste
  • 1 lime, juice and finely grated zest
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 12%
  • Sugars

    17g 19%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 37.8g Protein 18.4g Fibre 5.1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. 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.
  3. To make the dressing, combine all the ingredients in a mixing bowl with 2 tbsp water.
  4. 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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