Peanut Butter with Prawn Noodle Salad

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Peanut butter is the secret ingredient in our Asian-style prawn salad. This budget meal takes just 15 minutes to make, so it’s ideal for busy weeknights


  • 250g thin egg noodles
  • 130g crunchy peanut butter
  • 3 tbsp. chili oil, plus extra to serve
  • 1 lime, juiced, plus wedges to serve
  • 150g cooked king prawns
  • 1 large carrot, peeled and grated
  • 1 small bunch coriander leaves, roughly chopped
  • 4 spring onions, sliced
  • 2 handfuls chili prawn cracker (optional)

Prep: 10 Minutes
Cook: 5 Minutes


  • Cook the noodles, drain and leave to cool a little.
  • Put the peanut butter in a microwave-proof bowl with 2 tbsp. water. Mix and put in the microwave on high for 30 seconds to loosen.
  • Add the soy sauce, chili oil and lime juice to the peanut butter to make a dressing.
  • Toss the noodles in the dressing, season and spread out on a sharing platter.
  • Top the prawns, carrot, coriander and spring onions, toss it all together, then break the prawn crackers, if using, and sprinkle over the top.
  • Serve with extra lime wedges and chili oil drizzled over.


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