Chilli Prawns and Noodles


  • 1kg large cooked prawns
  • 250g rice vermicelli noodles
  • 4 green onion, sliced finely
  • 1 large red capsicum, sliced finely
  • 2 cups bean sprouts
  • ½ cup coarsely chopped unsalted roasted peanuts
  • 1 tbsp. coarsely chopped fresh coriander leaves
  • 2 tbsp. peanut oil
  • ¼ cup of soy sauce
  • 1 tbsp. lime juice
  • 2 tsp. brown sugar
  • 1 tsp. tomato sauce
  • 1 birdseye chilli, seeded and finely chopped


To make chilli dressing; combine all ingredients in a screw-top jar and shake well.

Shell and devein prawns, leaving tails intact.

Place noodles in a medium heatproof bowl, cover with boiling water, stand only until just tender; drain.

Combine prawns, noodles and remaining ingredients and chilli dressing in a large bowl.

Mix gently.

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