Thai prawn and noodle salad with cashew dressing

Brimming with flavour, this delicious Thai prawn and noodle salad recipe is ready in 20 minutes. Serve with punchy cashew and lime dressing and enjoy for a light and lovely weeknight meal

By Jennene Plummer
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 200 gram fresh wide rice noodles
  • 1 kilogram medium prawns, peeled, deveined, tails on
  • 2 corn cobs, kernels reserved
  • 1/3 cup frozen shelled edamame
  • 1/2 cup chopped coriander leaves, plus extra to serve
  • 1 long red chilli, thinly sliced
  • lime wedges to serve
Cashew dressing
  • 1/4 cup chopped cashews
  • 2 tablespoon water
  • 2 tablespoon lime juice
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon palm sugar, finely grated
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil


  • 1
    Cook rice noodles following packet instructions. Drain and refresh in cold water. Drain.
  • 2
    For the cashew dressing: In a small food processor, pulse all ingredients together until roughly chopped. Season.
  • 3
    Heat a large, oiled frying pan on high. Sauté prawns for 2-3 minutes until they change colour and are cooked through. Add corn kernels and edamame, then sauté for 1-2 minutes until heated through. Season.
  • 4
    In a large bowl, combine prawn mixture, noodles, dressing and half the coriander. Serve scattered with remaining coriander and sliced chilli. Accompany with lime wedges.


  • To prepare, thinly slice whole chilli diagonally. Long chillies aren’t as hot as short ones, but to lessen the heat, you can remove the seeds and membranes.