Serves: 2

Thai Noodle Salad

FG 5 | CC 11

Calories: 275 kcal

115 g rice noodles

1 red pepper (de-seeded and thinly sliced)

1 carrot (finely sliced with a potato peeler)

2 spring onions (finely sliced)

¼ cucumber (cut into matchstick strips)

1 red chilli (de-seeded and finely chopped)

100 g prawns (peeled & cooked )

1 tbsp roasted pumpkin or sunflower seeds (optional)

few sprigs coriander (chopped)

Thai dressing:

2 tbsp Thai fish sauce

1 lime (juice of)

pinch caster sugar

Place the rice noodles in a shallow bowl and pour a kettle of boiling water over them.

Leave for however long is recommended on the packet (usually 2 - 3 minutes), then drain well in a colander. Run some cold water over them to cool them down.
Drain and pat dry.
Put the red pepper, carrot, spring onions, cucumber, chilli, prawns and seeds in a large bowl.
Add the rice noodles and chopped coriander.
Mix together the ingredients for the dressing and pour over the noodle salad.
Toss lightly together and serve.