- 225g pack instant rice noodles
- 1 carrot, peeled and chopped into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- juice 2 limes
The same shape, but smaller than…
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 red chilli (deseeded if you don’t like it too hot), sliced
- small pack coriander, chopped
- small pack mint, leaves picked and chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 200g pack mango chunks
- 220g pack cooked prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 90g pack salted peanuts, crushed
Put the noodles in a large heatproof bowl and cover with boiling water. Leave to stand for 3 mins or according to pack instructions. Drain in a large sieve, rinse with cold water, then drain well. Tip the noodles into a large salad bowl or deep platter and add the carrot.
In a small bowl or jug, mix together the lime juice and the fish sauce. Stir in the chilli and herbs, pour half of the dressing over the noodles and carrot, then toss together.
Pile the mango and prawns on top, drizzle with the remaining dressing, then scatter over the crushed peanuts to serve.