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Vietnamese prawn & rice noodle salad
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Create a delicious meal in just 20 minutes.
Ingredients:
  • 200g rice vermicelli noodles
  • 1 large carrot, cut into thin matchsticks
  • 1 telegraph cucumber, seeds removed, cut into thin matchsticks
  • 1 long red chilli, seeds removed, cut into thin matchsticks
  • 300g peeled cooked prawns (tails intact), deveined
  • 75g bean sprout
  • 62.50 ml Thai basil leaves (see note)
  • 62.50 ml fresh coriander
  • 62.50 ml fresh mint leaves
  • 32.00 gm brown sugar
  • 48.80 gm fish sauce
  • 80ml lime juice
  • 1 long red chilli, seeds removed, finely chopped
  • 1 garlic clove, finely chopped
Instructions:
  • In a bowl, combine sugar, fish sauce, and lime juice, stirring until the sugar is dissolved. Mix in chili and garlic, then set aside.
  • Cook the rice noodles following the package directions, drain thoroughly, and transfer to a spacious bowl.
  • Combine carrot, cucumber, chili, prawns, bean sprouts, herbs, and noodles in a bowl. Pour in the dressing, toss together until combined, and serve.

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