thai noodle salad coconut shrimps
Thai noodle salad with shrimps and coconut dressing

This quick and easy, thai noodle salad with tiger prawns and coconut dressing can be marinated, cooked and served in just 30 minutes! 

Servings: 2 people
  • 250 gram rice noodles
  • 100 ml coconut milk (without added sugar)
  • 2 limes
  • 3 tbsp fish sauce
  • 6-8 large cooked shrimps
  • 0,5 cucumber
  • 1 yellow pepper
  • 3-4 tbsp crushed salted, roasted cashew nuts
  • 1 hot chili
  • 1 bunch coriander
  • 1 bunch thai basil
  • salt
  • 1 tbsp rice syrup
  • olive oil
  1. Cook rice noodles in a large saucepan according to package instructions until tender. Drain and rinse under cold water.

  2. Whisk coconut milk, juice of 1 lime, fish sauce and rice syrup in a small bowl until smooth. Now add 2 tbsp of olive oil and whisk until emulsified. 

  3. Wash and cut the veggies and herbs. Mix noodles, shrimp, cucumber, pepper, thai basil and cilantro in a large bowl with three-quarters of the  dressing. Season to taste with salt. Top with chopped chiles and cashew nuts and drizzle remaining dressing over.