Fragrant prawn rice noodle salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 180g rice noodles
- 3 limes
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 1 garlic clovecrushed
- 150g cooked and peeled prawns(frozen and defrosted is fine)
- 20g Thai basil leaves
- 1 Little Gem lettuceshredded
- 200g carrotscut into matchsticks or coarsely grated
- 1 cucumbercut into matchsticks or peeled into ribbons
- fresh mint or coriander leaves(optional)
- 4 tbsp crisp fried shallots
- srirachato serve
Nutrition: per serving
- kcal309
- fat5glow
- saturates2g
- carbs50g
- sugars12glow
- fibre6g
- protein12g
- salt2.71g
Method
step 1
Cover the noodles with just-boiled water, leave for 3 mins, then drain through a colander. Divide the noodles between four bowls.
step 2
Juice two and a half limes. Cut the remaining half into four and place one in each noodle bowl.
step 3
Stir together the lime juice, fish sauce, sugar and garlic in a small bowl, until the sugar has dissolved. Put the prawns in a shallow bowl. Pick and roughly chop one quarter of the basil and scatter over the prawns. Add 2 tbsp of the sauce to the prawns. Leave to marinate while you prepare the remaining ingredients.
step 4
Divide the lettuce, carrots and cucumber between the noodle bowls, arranging each in separate piles. Add a handful of the remaining Thai basil to each bowl, along with a few leaves of mint and/or coriander, if you have any, plus a little mound of the crisp shallots.
step 5
Add 3 tbsp water to the remaining sauce and mix it through the prawns before dividing between the noodle bowls. Finish each bowl with a squeeze of lime and a drizzle of sriracha.
