Name: Spicy prawn noodle salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 200g glass noodles (available from thai-food-online.co.uk) or rice vermicelli; 1 tbsp vegetable oil; 3 spring onions sliced; 2 lemongrass stalks sliced; 300g raw jumbo king prawns; small handful mint; small handful coriander; small handful Thai basil; ½ cucumber cut into matchsticks; 1 red bird's-eye chilli roughly chopped; 2 garlic cloves; 2 limes juiced; 2 tbsp fish sauce; 1 tsp soft brown sugar or palm sugar

200g glass noodles
(available from thai-food-online.co.uk) or rice vermicelli
1 tbsp vegetable oil
3 spring onions
sliced
2 lemongrass stalks
sliced
300g raw jumbo king prawns
small handful mint
small handful coriander
small handful Thai basil
½ cucumber
cut into matchsticks

For the dressing

1 red bird's-eye chilli
roughly chopped
2 garlic cloves
2 limes
juiced
2 tbsp fish sauce
1 tsp soft brown sugar
or palm sugar

Method

step 1
Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
step 2
Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
step 3
Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.