20 minutes is all it takes to create this delicious and tasty meal.
Ingredients
- 200g 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
- 300g peeled cooked prawns (tails intact), deveined
- 1 cup (75g) bean sprouts
- 1/4 cup Thai basil leaves (see note)
- 1/4 cup fresh coriander
- 1/4 cup fresh mint leaves
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
Method
- Step 1For 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.
- Step 2Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.
- Step 3Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.
Nutrition
1291 kj
Energy
1.5g
Fat Total
0.3g
Saturated Fat
3.8g
Fibre
21.8g
Protein
127mg
Cholesterol
1217mg
Sodium
49.9g
Carbs (total)
All nutrition values are per serve
Notes
Mint, coriander and Thai basil leaves are available from Asian food shops, greengrocers and selected supermarkets.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
0