Thai noodle salad

Description

This Thai noodle salad is best eaten at room temperature.

Summary

Yield
Servings
SourceThai cuisine
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

2 T
soy sauce (salt reduced)
2 T
sesame oil
1⁄3 c
red wine vinegar
1 T
sweet chili sauce
2 clv
garlic (crushed)
1⁄3 c
kecap manis (Indonesian soy sauce)
24  
large prawns (cooked, peeled and de-veined)
8 oz
noodles (instant dry noodles)
5  
green onions (sliced diagonally)
2 T
coriander (fresh leaves chopped)
1  
red bell pepper (diced)
3 1⁄2 oz
snow peas (sliced)
2 T
ginger (grated)

Instructions

Dressing

  1. In a large serving bowl, whisk together ginger, soy sauce, sesame oil, vinegar, chili sauce, crushed garlic, and kecap manis.

Salad

  1. Cook egg noodles according to package instructions, drain and set aside to cool.
  2. Cut each prawn lengthwise with a sharp knife. Add the noodles and prawns to the dressing. Toss thoroughly, but gently.