Char-grilled Peach and Prawn Pad Thai Noodle Salad
Credit: Whisk Media Group
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Char-grilled Peach and Prawn Pad Thai Noodle Salad
Ingredients:
Chilli dressing
- Place noodles into a heatproof bowl and cover with boiling water. Stand for 10 minutes or until just tender. Drain and set aside
- Preheat a greased char-grill pan on high heat. Spray or brush the peaches with oil. Place a sheet of baking paper in the char-grill pan (to prevent sticking) and char-grill peaches for 1 minute on each side or until lightly charred. Set aside to cool
Chilli dressing
- To make the chilli dressing, combine all ingredients in a small food processor. Blend until chillies are finely chopped
- Combine the noodles, carrots, cabbage and half of the herbs, green onions and prawns in a large mixing bowl. Drizzle with half of the dressing and gently toss to combine. Spoon onto a serving platter. Top with peaches, remaining herbs and prawns. Drizzle with remaining dressing. Scatter with peanuts and serve with lime wedges
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