Rice noodle salad with prawns and thai dressing
Time: 20 mins
Cost per serve: $4
I've been looking for a quick and easy Thai-style noodle and prawn salad for ages, and this one of Gordon's is perfect. I make it the night before, box it up, and with delight the Engineer skips out the door&
100g thin rice noodles
Drizzle of sesame oil
200g sugar snap peas - blanched and cut on the diagonal
1 large red, yellow and orange pepper - finely sliced
2 spring onions - cut on the diagonal
200g peeled and cooked prawns
Handful of coriander leaves
1 Tbsp of toasted black and white sesame seeds to top - I use more as sesame seed are an excellent form of calcium
For the dressing - which is just like it tastes in Thailand&
1 shallot finely diced
2 cloves garlic - crushed
1 small red chilli finely, finely, finely chopped
2-3 Tbsp lime juice or more
2 Tbsp fish sauce
1 Tbsp light soy sauce
2 Tbsp brown sugar
2 Tbsp sesame oil
Bring the kettle to the boil. Place the rice noodles in a large bowl and pour over boiling water. Cover and allow to stand around 5 minutes. Drain then toss with sesame oil to stop them sticking.
Blanch snow peas in boiling water for a moment then refresh in iced water. Drain well. Cut on the diagonal into 2 to 3 pieces.
Finely cut into thin sliced the peppers
Do the same with the spring onions.
To make dressing
Put all ingredients into a bowl and whisk lightly to combine.
Into a large bowl, add prawns, spring onions, snow peas, peppers and drained noodles.
Add chopped coriander and sesame seed.
Pour over the dressing and toss to coat well.
Eat immediately or chill unit ready to serve.
If making for next day, ensure noodles are completely cold before tossing with other ingredients.
(TX: 5 October 2011)