Photo of Warm prawn noodle salad by WW

Warm prawn noodle salad

8 - 10
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Crunchy greens, fresh seafood and salty Thai sauce make this warm salad perfect for any season. Serve with chopsticks for a truly authentic experience


Dry rice noodles

240 g

Sugar snap peas

200 g, trimmed

Green prawns

600 g, peeled, tails intact


2 bunch(es), cut into 3cm lengths

Lime juice

¼ cup(s)

Fish sauce

2 tsp

Fresh ginger

2 tsp, finely grated

Caster sugar

2 tsp

Green shallot(s)

2 individual, thinly sliced

Fresh coriander


Fresh mint

¼ cup(s)

Sesame seeds

1 tbs, toasted


  1. Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add sugar snap peas for the last 2 minutes of cooking. Drain.
  2. Meanwhile, preheat a chargrill or barbecue over high heat. Cook prawns and asparagus, turning, for 3–4 minutes or until prawns change colour and are just cooked through and asparagus is tender.
  3. Combine juice, fish sauce, ginger and sugar in a large bowl. Add noodles, sugar snap peas, prawns, asparagus, shallots, coriander and mint and toss gently to combine. Serve salad sprinkled with sesame seeds.


To toast sesame seeds, heat a small non-stick frying pan over medium-high heat. Add seeds and cook, stirring, for 1–2 minutes or until light golden.