Prawn salad Recipe

Ingredients

• 140g flat rice noodles
• 3 tbsp crunchy peanut butter
• 4 tbsp half-fat coconut milk
• 3 tbsp sweet chilli sauce
• 3 spring onions, sliced
• 1 cucumber, peeled, halved lengthways, deseeded and sliced
• 300g pack beansprouts
• 200g pack cooked peeled prawns

Instructions

1. Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
2. Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.