Summer Prawn Noodle Salad

Makes 4 servings

Prep time: 10 minutes

Cooking time: 15 minutes

When the weather is warm, take advantage of the sun by whipping up a delicious & refreshing prawn noodle salad. The perfect addition to your next outdoor get-together!

Tips & Tricks

Sprinkle over some freshly sliced red chilli for an extra kick!
A garnish of fresh mint adds summer colour and flavour.
Step up your presentation by cutting the green beans in half lengthwise, or dice into small bite size.

Ingredients

1 packet rice noodles
½ pack Pams Finest Premium Cooked Jumbo Prawn Cutlets, defrosted
1 bag Pams Green Beans
1/2 pack Pams Carrot Vegetable Noodles
½ cup sweet chilli sauce
1 x Pams Lime

Method

To make the dressing, add the sweet chilli sauce and lime juice to a small bowl and mix to combine. Season with salt and pepper and add cold water a teaspoon at a time until you reach your desired consistency.
Cook the rice noodles in boiling water as per packet instructions. Add the beans for the last 3 minutes of cooking time, before draining both and running under cold water to cool. Set aside.
Pat the prawns dry with paper towels and thread them one at a time onto each 15cm Pams Kitchen Bamboo Skewer.
Heat a barbeque or frying pan to a high heat, then cook skewers for 1 to 2 minutes each side, or until the prawns are grilled and golden. Brush with half the dressing mix.
To assemble, add the green beans, carrot noodles and rice noodles to a large bowl and toss to combine.
Transfer noodle mix onto a large serving platter, top with the prawns and drizzle over the remaining dressing.