Prawn and Rice Noodle Salad

• serves 4

• Preparation time: 15

• Cooking time:

Ingredients

1/2 x 250g packet Thai-style rice noodles
16 cooked prawns
1 bunch bok choy
250g punnet cherry tomatoes, halved
1 cup fresh coriander
Salt and pepper, to taste
Extra fresh coriander, to garnish


SPICY DRESSING

1 tblsp Thai red curry paste
2 tblsps fish sauce
1/4 cup fresh lime juice
1 tsp caster sugar
2 tblsps peanut oil

Method

1 Place rice noodles in a large heatproof bowl. Cover with boiling water. Stand for 10 minutes. Use a fork to help loosen noodles. Drain. Rinse under cold water. Drain well.


2 Shell and devein prawns. Trim ends off boy choy. Rinse under cold water. Drain well. Cut lengthways into thin strips.


3 To make spicy dressing, combine all ingredients in a jug. Whisk well.


4 Place noodles, prawns, sliced bok choy, spicy dressing, cherry tomatoes and coriander in a large bowl. Toss gently. Season with salt and pepper.


5 Serve noodle salad garnished with extra fresh coriander.

Notes