Ingredients

  • 150g rice noodles
  • 1 red pepper, finely sliced (approx 170g)
  • 200g prawns, peeled and cooked
  • ½ bunch spring onions, sliced
  • 20g Fresh Living coriander
  • Juice of 1 lime
  • 1 tablespoon light soy sauce
  • 2 tablespoons Thai fish sauce
  • 25g unsalted peanuts, roughly chopped

Method

  1. 1

    Cook the noodles in boiling water for 5 minutes, drain and cool. Mix in the pepper, prawns, spring onions and coriander.

  2. 2

    Whisk together the lime juice, soy and fish sauce and toss into the salad, scatter over the peanuts and serve.

  3. 3

    Cook's Tip: For a variation on this recipe, try replacing the prawns in this dish with cooked chicken breast.

  4. 4

    *All information included in this recipe has been provided by VHB.

Nutritional Details

Each serving provides
  • Energy 1909kj 456kcal 23%
  • Fat 7.0g 10%
  • Saturates 1.2g 6%
  • Sugars 7.0g 8%
  • Salt 3.9g 65%

% of the Reference Intakes

Back to top