Thai fishcakes with sweet chilli sauce
Get your wok hot and your tastebuds jumping with these classic Thai snacks
Prawn & lime noodles
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 100g dried vermicelli rice noodle
- 2 tbsp each soy saucefish sauce and sesame oil
- juice 1 limeplus wedges to serve
- ½ red chillideseeded and finely chopped
- 6 spring onionsfinely shredded
- 2 large carrotscoarsely grated
- handful mintleaves, torn
- 150g pack ready-cooked king prawns
- 25g cashewsor peanuts
Nutrition: per serving
- kcal456low
- fat18g
- saturates3g
- carbs52g
- sugars10g
- fibre4g
- protein20g
- salt4.4g
Method
step 1
Put the noodles in a bowl, pour over boiled water from a kettle to cover and set aside for 5 mins. Drain and rinse under cold running water, then place in a large bowl.
step 2
Mix the soy, fish sauce, sesame oil, lime juice and chilli to make a dressing. Pour over the noodles and stir to coat. Add the spring onions, carrots, mint, prawns and nuts. Mix again and divide between 2 bowls to serve, with lime wedges on the side.
