Thai Noodle Salad with Grilled Lemongrass and Ginger Prawns Recipe

Updated: Mar 29, 2020

One of my favourite South East Asian dishes to eat on a hot boiling day is a cooling noodle salad - Light, tangy and flavourful. This recipe transports me back to home, where both Malaysian and Thailand influences are shared in the one dish. Imagine sitting on deck chairs, by a beach somewhere, your cold coconut juice by one side and this cold refreshing salad on the other...... Ok, I am getting carried away!

This recipe is simple and the marinade ensures a nice punch of flavour with the prawns. Cooked on a summer day, enjoyed over a picnic or whilst your entertaining - this one is a sure crowd pleaser ;)

Thai Noodle Salad with Grilled Lemongrass and Ginger Prawns Cuisine: Asian, Thai, Salad, Healthy Author: Tish Tambakau Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 2



  • 50g Vermicelli (Glass Noodle), Soaked in water for 15 minutes

  • 10 prawns – headed, deshelled, devained and tailed

  • 1 bunch long beans, ends trimmed off and into 2inch pieces

  • 1 spring onion, cut into 1 inch long

  • ½ cup of crispy shallots (available in Asian groceries)

  • Bunch of vietnamese mint, approx 20 leaves


  • 2 small hot chilies, finely chopped

  • 1 tbsp lime juice

  • 1 tbsp fish sauce

  • 1 1/4 tsp sugar


  • 1 stalk lemongrass

  • 1 long green chillie, finely chopped

  • ½ teaspoon finely grated ginger

  • ½ teaspoon sugar

  • ½ tbsp fish sauce

  • 2 tbsp vegetable oil


  1. To prepare the prawn marinade, place the lemongrass, chillies, ginger, sugar and fish sauce into a small food processor or pestle and mortar and process to a rough paste.

  2. Place the lemongrass paste and vegetable oil in a large bowl and combine.

  3. Peel the prawns leaving the tails on. Add prawns and toss to coat. Coverage and refrigerate for 1 hour to allow flavours to infuse.

  4. Prepare dressing for the glass noodle salad in a salad bowl by mixing chopped chillies, lime juice, fish sauce, and sugar together, stir well and set aside.

  5. Boil about 2 cups of hot water and pour it over the dried noodles in a bowl. Let it sit and soften for about 15 minutes and then drain well.

  6. Add noodle into a bowl of dressing toss well. Then add spring onion, crispy shallots.

  7. Chop the vietnamese mint roughly and mix it into the noodles. Toss well.

  8. To cook the prawns, preheat a chargrill and cook for 4-5 minutes each side or until just cooked through. Add all the extra marinade in the bowl onto the pan, on top of the prawns. Make sure the prawns do not burn on one side, so continuously monitor and flip the prawns until cooked. If you're not to sure, then cut an end of to check if it's cooked.

  9. Once prawns are cooked, serve the noodle salad on a plate. Lay the prawns on top of the noodle salad and top with crispy shallots. Serve.