Chilli Prawn Salad

Ingredients:

375g dried medium- width rice noodles

2 carrots, peeled

2 Lebanese cucumbers sliced

1 red capsicum, deseeded

4 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

1 cup fresh mint leaves

1 tablespoon peanut oil

1kg prawns, peeled, tails intact, deveined

2 red chilli, deseeded and finely chopped

1 garlic clove, crushed

Method:

Place noodles into a large bowl and cover with boiling water. Stand for 10 minutes or until soft. Drain, refresh in cold water and drain well. Set aside.
Using a vegetable peeler, slice carrots into long thin ribbons.
Quarter cucumbers lengthways and slice diagonally. Cut capsicum into shreds.
Combine lime juice, fish sauce, soy sauce and sugar in a small bowl and stir until sugar has dissolved. Toss noodles, vegetables and mint together gently. Drizzle over dressing.
Heat wok or fry pan over medium-high heat. add oil, prawns, chilli and garlic and toss for about 2 minutes or until prawns change colour. Add to noodle salad and serve.