For the dressing

For the salad

  • 250g thin rice noodles
  • 150g pack cooked tiger prawns, halved along their spine
  • ½ cucumber, peeled, deseeded and cut into matchsticks
  • 1 carrot, cut into matchsticks or grated
  • 6 spring onions, shredded
  • handful coriander and/or mint leaves
  • 1 tbsp roasted peanuts, chopped


  • STEP 1

    To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.

  • STEP 2

    Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.

Recipe from Good Food magazine, June 2010

Goes well with


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