Thai noodle salad

This Thai noodle salad is best eaten at room temperature.


2 T soy sauce (salt reduced)
1⁄3 c vinegar (red wine vinegar)
1 T sauce (sweet chili sauce)
2 clv garlic (crushed or grated)
1⁄3 c soy sauce (Indonesian soy sauce, kecap manis)
24 prawns (cooked, peeled and de-veined)
8 oz noodles (instant dry noodles)
5 onion (sprin onions, sliced diagonally)
2 T coriander (chopped fresh leaves)
1 bell pepper (red, diced)
3 1⁄2 oz snow peas (sliced)
2 T galangal (pr ginger, peeled and grated)



  1. In a large serving bowl, whisk together grated galangal or ginger, soy sauce, sesame oil, vinegar, chili sauce, crushed garlic, and kecap manis.


  1. Cook egg noodles according to package instructions, drain and set aside to cool.
  2. Cut each prawn lengthwise with a sharp knife.
  3. Add the noodles and prawns to the dressing.
  4. Add diced pepper, snow peas and spring onions.
  5. Toss thoroughly, but gently.
Total time
20 minutes
Cooking time
Preparation time
4 servings


Thai cuisine

Many Thai dishes have found their way into Western menus.

easy, light lunch
salads, main course, fish & seafood
Thai food recipes
Food in Asia