I love Thai noodle salads. One of my favorite to be honest, however it's all about the dressing. My plan here is to attempt the following recipe I found online by the infamous Gordon Ramsay and report back as to how it went. I would encourage others to do the same and leave a comment on how your version of a "Hell's Salad" turned out.

I usually make Thai salad with chicken, so we'll see if I come across any great looking prawns otherwise I will probably just substitute the prawns for a nice chicken breast sliced on top. Like I said, it's all about the dressing for me.

Rice noodle salad with prawns and thai dressing | Gordon Ramsay | Food and Drink - Times Online

The combination of colourful vegetables and zingy dressing make this a great way of perking up a salad lunch.

100g thin rice noodlesRice noodle salad with prawns and thai dressing

Drizzle of sesame oil

200g mangetout or sugar snap peas

1 large red pepper

1 large yellow or orange pepper

2 spring onions

200g peeled, cooked prawns

Handful of coriander leaves

1 tbsp toasted black or white sesame seeds, to sprinkle


1 shallot, peeled and finely diced

2 garlic cloves, peeled and finely crushed

1 small red chilli, deseeded, finely chopped

2-3 tbsp lime juice, or more to taste

2 tbsp fish sauce

1 tbsp light soy sauce

2½ tbsp palm sugar (or soft brown sugar)

2 tbsp toasted sesame oil

1 Boil the kettle. Place the rice noodles in a heatproof bowl and pour on boiling water, ensuring that the noodles are fully immersed. Cover the bowl with clingfilm and leave to stand for 5 minutes or until noodles are tender but still retaining a bite. Drain and toss with a drizzle of sesame oil to stop them sticking to each other.

2 In the meantime, blanch the mangetout in boiling water for 2 minutes until they are just tender but still bright green. Refresh in a bowl of iced water, then drain well. Cut the mangetout on the diagonal into 2 or 3 pieces. Halve, core and deseed the peppers, then cut into long, thin slices. Trim and finely slice the spring onions on the diagonal.

3 For the dressing, put all the ingredients into a bowl and whisk lightly to combine.

4 Put the prawns, spring onions, mangetout and peppers into a large bowl and add the drained noodles, coriander leaves and sesame seeds. Pour the dressing over the salad and toss well. Eat immediately or chill until ready to serve.

5 Note: if you’re preparing this salad for a packed lunch, leave the noodles to cool completely before tossing with the other ingredients.

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