Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 10 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
10
- 750grams cooked tiger prawns, peeled, halved lengthways
- 1/4 cup fish sauce
- 3 cup bean sprouts, trimmed
- 1 long red chilli, deseeded, sliced
- 3 Lebanese cucumbers, thinly sliced
- 1 bunch mint, leaves picked
- 1 red onion, thinly sliced
- crispy shallots (to serve)
- 2tablespoons rice wine vinegar
- 400grams thin rice stick noodles
- 1/3 cup roasted peanuts, chopped
- 1 bunch thai basil, leaves picked
- 2tablespoons brown sugar
- 1/3 cup lime juice
Method
Step 1 of 3
Prepare noodles according to packet directions. Drain and rinse under cold running water.
Step 2 of 3
Gently toss drained noodles with prawns, cucumber, bean sprouts, herbs and onion.
Step 3 of 3
To make dressing, whisk all ingredients together. Drizzle dressing over salad and toss to combine. Spoon into noodle boxes and top with peanuts and crispy shallots. Serve.
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