A fresh Asian-style noodle salad topped with prawns and a creamy peanut, coconut and sweet chilli sauce, with crunchy cucumber and beansprouts.
- 140g Rice Noodles
- 3 tablespoons Peanut Butter
- 4 tablespoons Coconut Milk
- 3 tablespoons Sweet Chilli Sauce
- 3 sliced thinly Spring Onions
- 1 sliced Cucumber
- 300g Bean Sprouts
- 200g Prawns
Video
Preparation
- Cook the rice noodles following the pack instructions, then rinse under cold water and drain thoroughly.
- In a small saucepan, melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, loosening with 1–2 tbsp water to a drizzling consistency.
- Mix the noodles, cucumber and beansprouts in a serving dish.
- Top with the prawns, drizzle over the peanut sauce, and scatter over the remaining spring onions.
