Prawn pad Thai salad

Here’s a recipe that captures the traditional style of Pad Thai in a tasty salad for lunch or dinner. It can be enjoyed hot or cold.

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 4 people


  • 2 carrots, peeled and shredded into long matchsticks
  • 1 tbsp tamarind paste
  • 2 tbsp soft light brown sugar
  • 2 tbsp light soy sauce
  • 2 tbsp peanut butter
  • 1 garlic clove, finely chopped (optional)
  • 1 red chilli, deseeded and finely chopped
  • *For the dressing*
  • 1 lime, sliced into wedges
  • 1 handful coriander leaves, to garnish
  • 4 spring onions, trimmed and finely sliced on the diagonal
  • 1/2 cucumber, peeled, halved, deseeded and shredded into long matchsticks
  • 100g beansprouts, blanched
  • 225g jumbo king prawns
  • 300g egg noodles
  • 1 lime, juice and finely grated zest


To make the dressing, combine the peanut butter, red chili, garlic, sugar, tamarind paste, soy and lime zest in a mixing bowl with 2 tbsp water.

Cook the noodles according to the packet’s instructions then combine with the beansprouts, cucumber, carrots and spring onions in a large bowl and toss with the dressing.

Cook the prawns on a pan with a small bit of oil for about 2-3 minutes or until they turn a nice pink colour. Be sure not to overcook otherwise the prawns can become tough and difficult to chew.

Add the prawns to the noodle salad mix.

Scatter some coriander over it and serve with the lime wedges for squeezing over.