Bang-Bang Thai Prawn Salad

• flat rice noodles↗140g g
• crunchy peanut paste↗3 ст. л. tbsp
• coconut milk (reduced fat)4 ст. л. tbsp
• sweet chili sauce↗3 ст. л. tbsp
• green onion↗3

  sliced into rings

• cucumber↗1

  peeled, halved lengthwise, seeded, sliced into thin strips

• soy sprouts (packet)300g g
• cooked peeled prawns (packet)200g g

Step-by-step instructions

1. 1

   Cook the noodles according to the package instructions, then rinse with cold water and drain thoroughly.

2. 2

   In a small saucepan heat the peanut paste, coconut milk, sweet chili sauce and half of the green onion, adding 1–2 tbsp water to achieve a thin, pourable consistency.

3. 3

   In a large bowl combine the cooked noodles, sliced cucumber and soy sprouts.

4. 4

   Top with the cooked peeled prawns, drizzle with the aromatic peanut sauce and sprinkle the remaining green onion.

5. 5

   Serve the salad immediately, optionally garnishing with cilantro or mint leaves.