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Thai Prawn, Mango and Avocado Noodle Salad

Thai Prawn, Mango and Avocado Noodle Salad

Name: Thai Prawn, Mango and Avocado Noodle Salad
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 90 g (3 oz) dried vermicelli noodles; 12–16 large cooked prawns, peeled; shrimp; 8–10 leaves soft lettuce leaves, about 15 cm / 6-inch rounds; 1 medium mango, ripe, cut into 1.5 cm pieces; 1 medium avocado, cut into 1.5 cm pieces; ¼ red onion, finely diced; 2½ tbsp sweet chilli sauce, store-bought; 4 tbsp lime juice, or 2 1/2 tsp rice vinegar or cider vinegar; 2½ tbsp olive oil; 1 small garlic clove, minced; 1½ tsp sugar; salt and pepper, to taste; 1½ tbsp coriander, finely chopped; cilantro

Two plates of prawn, mango and avocado noodle salad on a turquoise surface. — Prawn, mango and avocado noodle salad served on lettuce with vermicelli noodles.

A fresh no-cook noodle salad with prawns, ripe mango, creamy avocado and a lime sweet chilli dressing.

By Cookin' KitchenOctober 26, 2026

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Prep: 15 minutes
Servings: 2 servings

Prep: 15 minutes
Servings: 2

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Recipe

Thai Prawn, Mango and Avocado Noodle Salad

A fresh no-cook noodle salad with prawns, ripe mango, creamy avocado and a lime sweet chilli dressing.

Cookin' · https://cookin.club/recipes/thai-prawn-mango-and-avocado-noodle-salad

Prep: 15 minutes
Servings: 2

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Ingredients

2 servings

For 2 servings

Salad

90 g (3 oz) dried vermicelli noodles
12–16 large cooked prawns, peeled; shrimp
8–10 leaves soft lettuce leaves, about 15 cm / 6-inch rounds
1 medium mango, ripe, cut into 1.5 cm pieces
1 medium avocado, cut into 1.5 cm pieces
¼ red onion, finely diced

Dressing

2½ tbsp sweet chilli sauce, store-bought
4 tbsp lime juice, or 2 1/2 tsp rice vinegar or cider vinegar
2½ tbsp olive oil
1 small garlic clove, minced
1½ tsp sugar
salt and pepper, to taste
1½ tbsp coriander, finely chopped; cilantro

Equipment

Bowl
Whisk
Plates

Instructions

Step 1: Soak the vermicelli noodles in freshly boiled water according to the packet directions. Drain, then set aside to cool.
Step 2: Put the dressing ingredients except the coriander in a bowl and whisk well. Stir in the coriander. Adjust the salt and pepper to taste.
Step 3: Put the avocado and mango in a bowl. Drizzle with 3 teaspoons of the dressing and toss gently.
Step 4: Place 4 to 5 lettuce leaves on each plate, overlapping them slightly.
Step 5: Divide the noodles between the plates. Spoon the mango and avocado over the noodles, scatter the red onion over each plate, then top with the prawns.
Step 6: Drizzle the remaining dressing over everything, including the noodles. Serve immediately.

Notes

Prepare the salad fresh and serve it promptly; cut mango and avocado can become soggy if left sitting in the dressing. The dressing can be made up to 2 days ahead.

Use any lettuce leaves. Soft oak or butter lettuce makes a gentle bed, while finely sliced iceberg or cos lettuce, baby spinach or rocket also work. Hass avocado can brown after cutting, so avoid leaving it cut for long; Shepherd avocado does not brown.

For the diced mango and avocado, the recipe notes give about 1–1¼ cups of each.

Nutrition per serving

Calories: 590 kcal

Estimated values; they will vary with the exact ingredients and brands you use.

Thai cuisine

Salads
Pasta & Noodles
Fish & Seafood
Dinners
avocado
lime
mango
rice noodles
summer
sweet chilli

About this recipe

This no-cook salad brings together juicy mango, creamy avocado, cooked prawns and vermicelli noodles, with a tangy lime and sweet chilli dressing.

Close-up of prawns, mango, avocado and vermicelli noodles with dressing. — A close view of the finished salad with prawns, mango and avocado.

Arrange the lettuce on plates, then layer on the noodles, mango and avocado, red onion and prawns. Dress just before serving.

Thai Prawn, Mango and Avocado Noodle Salad