Recipe
Dressing
2 Thai chillies, chopped finely
1 medium garlic clove, grated
2 tbsp fish sauce
1 tbsp grated palm sugar (or brown sugar)
3 tbsp freshly squeezed lime juice
1 tbsp avocado oil
Salad
150g vermicelli (thin mung bean noodles)
150g prawns, peeled and deveined
1 small red onion, thinly sliced
Half red bell pepper, julienne
1 cup cherry tomatoes, halved
1 bunch coriander, chopped
2 spring onion, chopped
1/3 cup roasted peanuts, chopped
Make the dressing by combining all the ingredients in a small bowl. Set aside.
Soak the vermicelli noodles in hot water for 10 minutes, or until softened. Drain and rinse them under cold water to stop them from cooking further.
In a pot of boiling water, poach the prawns until they turn pink and are cooked through, then set them aside.
In a large mixing bowl, add the softened vermicelli noodles, poached prawns, red onion, bell pepper, cherry tomatoes, coriander, spring onion, and roasted peanuts. Pour the dressing over the salad and toss everything together until well combined.
Taste the salad and adjust the seasoning as needed. Top with extra herbs and roasted peanuts before serving.