200g glass noodles or rice vermicelli
1 tbsp vegetable oil
2 scallions, sliced green end only
2 lemongrass stalks, sliced
300g raw jumbo king prawns
small handful mint
small handful coriander
small handful Thai basil
½ cucumber, cut into matchsticks
For the dressing
1 red bird's-eye chili, roughly chopped
1 tbsp garlic infused oil
2 limes, juiced
2 tbsp fish sauce
1 tsp soft brown sugar or palm sugar
Serves - 4
Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
Heat the oil in a frying pan over a medium heat and cook the scallions and lemongrass for 2 mins or until softened.
Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
Put all the dressing ingredients in a mini chopper and blitz until very finely chopped.
Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like.
Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
Recipe adapted from: Good Food