Thai prawn and coriander noodle salad
150g rice noodles
1 red pepper, finely sliced (170g)
200g cooked, peeled tiger prawns
½ bunch spring onions, sliced
20g Fresh Living Coriander, roughly chopped
Juice of 1 lime
1 tbsp light soy sauce
2 tsp Thai fish sauce
25g unsalted peanuts, roughly chopped
Cook the noodles in boiling water for 5 minutes, drain and cool. Mix in the pepper, prawns, spring onions and coriander.
Whisk together the lime juice, soy and fish sauce and toss into the salad, scatter over the peanuts and serve.