Prawn Noodle Salad
340g/12oz rice noodles
juice of 2 limes
2 tbsp Thai fish sauce
1 tbsp crunchy peanut butter
1 tbsp light soft brown sugar
1 red chilli, diced
1 tsp grated fresh root ginger
2 carrots, peeled into ribbons
225g/8oz bean sprouts
175g/6oz sugarsnap peas, sliced
340g/12oz cooked king prawns (jumbo shrimp), peeled
a large handful of fresh mint leaves, chopped
1 Put the rice noodles in a large heatproof bowl and pour enough boiling water from a kettle over the top to cover them. Leave for 5 minutes to heat through. Drain well and return the noodles to the bowl.
2 In a small bowl, mix together the lime juice, fish sauce, peanut butter, chilli and ginger for the dressing.
3 Add the carrots, bean sprouts, sugarsnaps, prawns and mint to the drained noodles.
4 Pour the dressing over the noodles and vegetables and toss gently. Divide between four plates and serve warm.