Vietnamese Prawn and Rice Noodle Salad

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Adapted from arabia.msn.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from arabia.msn.com

Ingredients

  • 200

    g rice vermicelli noodles

  • 1

    large carrot, cut into thin matchsticks

  • 1

    telegraph cucumber, seeds removed, cut into thin matchsticks

  • 1

    long red chilli, seeds removed, cut into thin matchsticks

  • 300

    g peeled cooked prawns (tails intact), deveined

  • 1

    cup (75g) bean sprouts

  • 1/4

    cup each of mint, coriander and Thai basil leaves (see note)

  • Nuoc cham dressing:

  • 2

    tablespoons brown sugar

  • 2

    tablespoons fish sauce

  • 1/3

    cup (80ml) lime juice

  • 1

    long red chilli, seeds removed, finely chopped

  • 1

    garlic clove, finely chopped

Directions

For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside. Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl. Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.

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