Ingredients
- 3 carrots, cut into thin matchsticks
- 2 courgettes, cut into thin matchsticks
- 3 spring onions, thinly sliced on the diagonal
- 0.5 cucumber, deseeded and thinly sliced
- 200 g of dried rice noodles
- 2 tbsp of groundnut oil
- 2.5 red chilli (optional)
- 1 clove of garlic, finely chopped
- 2.5 tbsp of brown sugar
- 3 tbsp of rice vinegar
- 3 limes, 2 zested and juiced, 1 cut into wedges to serve
- 280 g of cooked tiger prawns
- 2 tbsp of fish sauce
- 30 g of fresh mint, leaves picked, half chopped and half kept for sprinkling
- 30 g of coriander, leaves picked, half chopped and half kept for sprinkling
- 30 g of thai basil, leaves picked, half chopped and half kept for sprinkling
- 100 g of peanuts, roughly chopped (to serve - optional)
- 3 cm of ginger, finely grated
Method
Step 1
Prepare all the veg and place in a large bowl.Step 2
Cook the rice noodles in boiling water for 5 mins, then drain and rinse in cold water. Meanwhile, make the dressing by combining the groundnut oil, 1⁄2 chopped chilli, garlic, sugar, vinegar, zest and juice of 2 limes, fish sauce and ginger in a bowl.Step 3
Add the noodles to the veg bowl along with the prawns, chopped herbs and dressing, and toss.Step 4
Serve and top with the remaining herbs, peanuts, lime wedges and chillies.