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Vietnamese Rice Noodle Salad With Prawns

1 tbsp fresh ginger (minced)
1 to 2 tsp green chili (minced)
1 small garlic glove (minced)
2 tbs lime juice
1 rbs rice vinegar
1 tbs fish sauce
1-1/2 tsp agave sirup

300 g thin rice noodles
100 g organic prawns
1 bunch spring onions (finely sliced)
1 handful fresh coriander
1 handful fresh mint
1/2 handful pea pods (finely sliced)
2 large carrots (peeled and finely sliced)
1/3 cucumber (peeled and finely sliced)

1. Mix all ingredients for the dressing together and set aside.
2. Cook rice noodle according to packing instructions.
3. Cook prawns for around 3 minutes in boiling water and peel them.
4. Place all ingredients in a large bowl and mix well.