I love this dish; it looks fabulous, tastes amazing and I never tire of eating it. Perfect for a summer lunch as it's clean and fresh tasting, yet packs a real flavour punch. If you're not a fan of prawns you can substitute for chicken, pork mince or tofu. The chilli makes the dish quite spicy but if you prefer it a with a little less heat, then halve the amount of chilli.
Serves 4 as a starter or 2 as a main meal
Ingredients
400g of raw jumbo king prawns
200g pack of pre-cooked rice noodles (or 200g of rice noodle nests soaked in hot water for 8 minutes, then refreshed in cold water, drained and set aside)
2 carrots
200g sugar snap peas
Large handful of fresh mint leaves, chopped
Large handful of fresh coriander, chopped
1 red chilli, seeds removed and sliced lengthways into fine matchsticks
1 tablespoon of vegetable oil
Dressing
Juice of 3 limes
2 tablespoons of fish sauce
2 tablespoons of light brown sugar
1 crushed garlic clove
1 red chilli, seeds removed and very finely diced
Directions
First, make the dressing by adding all of the ingredients into a bowl and mixing well. Set aside.
Steam the sugar snap peas for 1 or 2 minutes, ensuring that they still have plenty of crunch. Refresh in cold water, drain and set aside.
Peel the carrots and then keep using the peeler to shave the rest of the carrot into long strips. Cut the long strips in half and then place on a serving platter.
Add the cold noodles, chilli matchsticks and chopped herbs to the serving platter.
Finely slice the sugar snap peas lengthways into matchsticks and add to the platter.
Mix the noodles, herbs and veggie mix together to ensure that everything is evenly distributed.
Finely chop the prawns.
Heat the oil in a frying pan or wok.
Add the prawns and stir fry for approximately 2 minutes, or until they turn a lovely shade of light coral pink. Season lightly with a little salt.
Scatter the prawns over the platter.
Spoon over the dressing.