Bright and Spicy Prawns Noodle Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This bright and spicy prawn noodle salad is a vibrant high-protein dish that brings together the zingy flavours of Southeast Asia. Featuring succulent prawns, cooling cucumber, and delicate glass noodles, the salad is brought to life with a punchy dressing of fresh lime, ginger, and fiery serrano chilli. It is a wonderful balance of textures, combining crunchy roasted peanuts with fragrant soft basil leaves for a truly satisfying lunch or light evening meal.

Perfect for those seeking a nutritious, dairy-free option, this recipe is incredibly quick to assemble and works beautifully as a meal-prep choice for the week ahead. The combination of lean protein and hydrating vegetables makes it a heart-healthy favourite that feels indulgent without being heavy. Serve it chilled or at room temperature for a refreshing summer feast.

Ingredients for Bright and Spicy Prawns Noodle Salad

80 ml färsk limejuice
2 teaspoons honey
1 serranochili, mycket tunt skivad
1 (2,5 cm) bit ingefära, skalad, fint riven
1 vitlöksklyfta, fint riven
1 tablespoon plus 1 1/2 teaspoons fish sauce
4 tablespoons extra-virgin olive oil, divided
Koshersalt
450g large prawns (preferably wild), peeled, deveined
170g bean thread (cellophane or glass) noodles
1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
80g salted, roasted peanuts, crushed, divided
1 kopp basilikablad

How to make Bright and Spicy Prawns Noodle Salad

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chilli, ginger, garlic, fish sauce, and 3 tablespoons oil; season dressing with salt.

Toss prawns and 2 tablespoons dressing in a medium bowl to coat; let sit 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and 60ml peanuts; toss well.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Pour off any liquid from prawns and pat dry; season all over with salt. Cook prawns, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.

Divide noodle salad among bowls and top with remaining peanuts.

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