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Ingredients

  • 225g pack instant rice noodles
  • 1 carrot, peeled and chopped into matchsticks
  • juice 2 limes
  • 1 tbsp fish sauce
  • 1 red chilli (deseeded if you don’t like it too hot), sliced
  • small pack coriander, chopped
  • small pack mint, leaves picked and chopped
  • 200g pack mango chunks
  • 220g pack cooked prawns
  • 90g pack salted peanuts, crushed

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Pile the mango and prawns on top, drizzle with the remaining dressing, then scatter over the crushed peanuts to serve.

Recipe from Good Food magazine, August 2015

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A star rating of 4.8 out of 5.7 ratings
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