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Recipe by olive magazine

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1. Soak the rice noodles in boiling water until just tender. Drain and rinse under cold water then drain again. Whisk the coconut milk, lime juice, chives and ginger to make a dressing.
2. Toss with the prawns, avocado and noodles, season with salt and serve.

Per serving

393 kcalories, protein 17.8g, carbohydrate 43.3g, fat 17.7 g, saturated fat 5.7g, fibre 2.2g, salt 1.18 g

Latest comments and suggestions

• patricia

  31 July 2008

  patricia rated and commented on this recipe

  

  brilliant tasty but the best is so quick to make.

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• debbie

  31 July 2008

  debbie rated and commented on this recipe

  

  Delicious. I just made this for a quick dinner, I added a little chopped fresh coriander and will definately make it again. Gorgeous!

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• Kedgeree

  13 September 2008

  Kedgeree rated and commented on this recipe

  

  What a waste a my lovely prawns

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• E Edwards

  21 January 2009

  E Edwards commented on this recipe

  I have made this on more than one occasion so far and shall continue to do so! The flavours are fab. I have made it as an evening meal adding chill and warming the whole dish up in a pan. I omitted the avocado and used peas insead - yummy!!!!

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• Mrs P

  12 May 2009

  Mrs P rated and commented on this recipe

  

  We loved it - added some dried chilli to a little oil in a wok once the noodles were nearly done and tossed everything (apart from the avocado) with some added coriander....lovely

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• lisa4star23

  02 June 2009

  lisa4star23 rated and commented on this recipe

  

  Yum yum yum - I loved this recipe and intend on making on many more occasions for everybody I know. So quick and easy as well. My partner doesn't eat avocado so I made him a quick prawn curry which used the left over coconut milk and prawns.

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• Claire

  17 June 2009

  Claire rated and commented on this recipe

  

  As per previous reviews, I warmed this up which I think was much nicer. Added coriander and some sweet chilli sauce on top - delicious!

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• Leona

  31 July 2009

  Leona rated and commented on this recipe

  

  I found this really bland and watery. Needed a lot more oomph!

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• Biscuit Brown

  08 October 2009

  Biscuit Brown commented on this recipe

  I make this a lot but the dressing does need something extra - I add a tablespoon of fish sauce and a teaspoon of caster sugar to balance out the flavours and make it a bit more authentically asian. Chopped coriander and spring onions and a little bit of chilli are essential too.

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Ingredients

• 100g vermicelli rice noodles
• 4 tbsp coconut milk
• ½ lime , juiced
• 1 tbsp chives , chopped
• a thumb-sized piece root ginger , finely grated
• 100g cooked peeled prawns
• 1 avocado , peeled and sliced

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 100g vermicelli rice noodles
• 4 tbsp coconut milk
• ½ lime , juiced
• 1 tbsp chives , chopped
• a thumb-sized piece root ginger , finely grated
• 100g cooked peeled prawns
• 1 avocado , peeled and sliced

Per serving

393 kcalories, protein 17.8g, carbohydrate 43.3g, fat 17.7 g, saturated fat 5.7g, fibre 2.2g, salt 1.18 g

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