Green Thai Prawn Noodle Salad
For 2 (For 4)
Green Thai Paste: 1 pod (2 pods)
Lime: 1 (2)
Prawns: 1 pack (2 packs)
Green Beans: 1 bunch (1 large bunch)
Spring Onions: 1 bunch (2 bunches)
Red Chilli: 1 (2)
Carrot: 1 (2)
Peanuts: 1 pack (2 packs)
Tamarind Paste: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Dried Rice Vermicelli: 1 pack (2 packs)
Per serving: Energy (kcal) 717 Fat 16g of which saturates 2g Carbohydrates 105g of which sugars 11g Protein 40g Salt 1.05g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
During World War II, the Thai government faced a rice shortage as well as rising unemployment. To solve both problems, they ramped up rice noodle production while helping citizens to cook and serve them by opening up noodle shops and street carts. Noodle fever soon gripped the nation, especially for stir-fries like Pad Thai, the government approved noodle recipe. Yet some vendors opted to serve their rice noodles in a cleaner-tasting form, tossed with raw and simply cooked vegetables and a choice of curried seafood toppings. This recipe is based on that lesser-known, uniquely refreshing street food experience.
Preparation time:For 2 - 35 minsFor 4 - 45 mins
Cooking time:For 2 - 40 minsFor 4 - 55 mins
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