A fresh Asian-style noodle salad topped with prawns and a creamy peanut, coconut and sweet chilli sauce, with crunchy cucumber and beansprouts.
Bang bang prawn salad is a fresh, vibrant bowl of cool rice noodles, crunchy vegetables and juicy prawns, all brought together with a creamy, sweet-and-spicy peanut sauce. It's quick, light and packed with flavour — ideal for a speedy lunch or warm-evening dinner.
Prep 15 min
Cook 10 min
Total 25 min
Easy
- 140g Rice Noodles
- 3 tablespoons Peanut Butter
- 4 tablespoons Coconut Milk
- 3 tablespoons Sweet Chilli Sauce
- 3 sliced thinly Spring Onions
- 1 sliced Cucumber
- 300g Bean Sprouts
- 200g Prawns
Video
Preparation
- Cook the rice noodles following the pack instructions, then rinse under cold water and drain thoroughly.
- In a small saucepan, melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, loosening with 1–2 tbsp water to a drizzling consistency.
- Mix the noodles, cucumber and beansprouts in a serving dish.
- Top with the prawns, drizzle over the peanut sauce, and scatter over the remaining spring onions.
Tips from the ZestyPlate Kitchen
- Rinse the cooked noodles under cold water and drain well so they stay separate and don't go gluey.
- Loosen the peanut sauce with a splash of water until it just drizzles — thick sauce clumps the noodles.
- Keep the cucumber and beansprouts crisp by assembling just before serving.
- Warm the sauce gently to bring the flavours together, but don't let it boil and split.
Frequently Asked Questions
Yes — shredded chicken, tofu or extra vegetables all work, keeping that same moreish peanut sauce.
Cold or at room temperature — it's a refreshing salad, so chill the noodles before assembling.
Mild and sweet from the chilli sauce; add a pinch of chilli flakes or sriracha for more heat.
