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Vietnamese-style rice noodles with prawns
Vietnamese-style rice noodles with prawns
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Spicy and delicious Vietnamese dish by Curtis Stone.
Ingredients:
  • 380g raw banana prawns, peeled and devined
  • 1 medium carrot, peeled, cut in half lengthways, and then sliced diagonally (5mm thick)
  • 1 jalapeno chilli, finely diced
  • 180g dried rice noodles
  • 82.50 ml fresh mint leaves, coarsely chopped, loosley packed
  • 40.00 ml roasted salted peanuts, finely chopped
  • 65.00 gm brand smooth peanut butter
  • 21.00 gm soy sauce, plus 1 tsp extra
  • 40.00 gm water
  • 62.50 ml classic Asian rice wine vinegar
  • 2 spring onions, thinly sliced
  • 36.40 gm olive oil, extra
  • 16.00 gm brand brown sugar
  • 3 garlic cloves crushed
  • 1/2 bunch buk choy, cored and thinly shredded
Instructions:
  • Prepare the dressing by whisking together peanut butter and soy sauce until creamy in a medium bowl. Add water, vinegar, spring onions, oil, sugar, and garlic, and continue whisking until fully combined. Cover and chill until serving. For optimal flavor infusion, refrigerate overnight if possible.
  • Begin by heating a large heavy-based frying pan over high heat. Add oil, then prawns in a single layer. Cook undisturbed for 1 min. Add bok choy, carrot, and chilli. Season with salt and pepper. Cook for 2 mins until prawns are opaque and veggies are tender. Transfer to a wide bowl and let cool, stirring occasionally to release steam.
  • Cook the noodles according to the package instructions until al dente, stirring frequently. Once cooked, rinse the noodles under cold water until cool, then drain well.
  • Combine noodles, mint, and dressing with the chilled prawn and vegetable mix. Ensure everything is well coated with dressing. Adjust seasoning with salt to your liking. Transfer the mixture into four wide bowls, sprinkle with peanuts, and serve.

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