This filling and flavoursome salad has a spicy, zesty zing – and the well being advantages of prawns, that are wealthy in omega-3 fatty acids.
Substances
- 300 g rice noodles
- 3 tbs sesame oil
- 400 g (2 1/2 cups) recent prawns, peeled and deveined
- 200 g (1 1/3 cups) cherry tomatoes, quartered
- Fish sauce
- Soy sauce
- Rice wine vinegar
- 1 bunch Thai basil, leaves solely
- 1 handful coriander, roughly torn
- 4 tbs peanuts, roughly chopped
- Crimson chilli flakes
- Salt
- Freshly floor black pepper
Methodology
Step 1.
Cook dinner the rice noodles in a big saucepan of salted, boiling water till tender, 2-3 minutes.
Step 2.
Drain properly, rinse briefly below heat water, and toss with 1 tbsp sesame oil in a big mixing bowl.
Step 3.
Warmth the remaining sesame oil in a big wok set over a average warmth till scorching. Season the prawns with salt and pepper earlier than including to the wok and stir-frying till pink and tender, 2-3 minutes.
Step 4.
Add the cherry tomatoes and rice noodles to the wok, tossing properly. Season with fish sauce, soy sauce, and rice wine vinegar to style.
Step 5.
Add the herbs to the wok and toss once more to mix.
Step 6.
Divide between plates and prime with chopped peanuts and purple chilli flakes earlier than serving.
Serves 4
