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Thai Noodle salad

With Brett McGregor


Serves 4 / Prep time 10


300g thin vermicelli noodles

1/2 tsp sesame oil

2 cloves garlic, peeled and grated

12 cooked prawns, sliced in half

1 tbsp sugar

2 spring onions, finely sliced

2 tbsp lime juice

1 tbsp fish sauce

2 fresh red chillies, deseeded and finely sliced

1/2 cup coriander, chopped

1/2 cup mint, chopped

2 tbsp chopped peanuts

freshly ground black pepper



Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl.

Drizzle with a 1/2 tsp sesame oil and combine.

Set aside.

Add the spring onions, lime juice, fish sauce, chillies, coriander, mint and peanuts to the bowl with the noodles and toss well correct the seasoning — Sprinkle with some extra herb leaves if you like and serve cold.