This is a fantastic recipe that literally takes minutes to dish up. If you are not a fan of peanuts, then simply don’t include the peanut butter, you won’t be missing out as you’ve already got loads of flavoured included in this meal.
Warm Prawn & Peanut Noodles Salad
Ingredients
- 300g packet straight-to-wok noodles
- 360g packet stir-fry vegetables
- 4 tbsp coconut cream
- 4 tbsp smooth peanut butter
- 1 tbsp red or green Thai curry paste
- Juice of ½ a lime
- 225g king prawns, cooked and peeled
- Small handful of fresh coriander, chopped
- 25g peanuts, chopped
Steps
- Step 1
Put the noodles and stir-fry vegetables in a large bowl and cover with boiling water. Cover with clingfilm and leave for 5 minutes.
- Step 2
Meanwhile, put the coconut cream, peanut butter, Thai curry paste and lime juice in a bowl and mix together.
- Step 3
Drain the noodles and vegetables and return to the bowl.
- Step 4
Add the king prawns, coriander and half the coconut cream dressing and toss together.
- Step 5
Divide among four bowls, sprinkle with the peanuts and serve with a little more of the dressing.
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By The Healthy Employee
- Servings: Serves 4
- Meals or Courses: LunchMains
- Dish Type: Pasta/RiceSpicy
- Seasons and Occasions: Spring
- Difficulty Level:
- Ratings:
- Created: June 22, 2010
