Thai prawn salad with crispy noodles

Keep your kitchen cool on a summer Sunday - toss together this no-cook Thai favourite!

Preparation Time 20 minutes

Ingredients (serves 4)
* 500g large cooked king prawns, peeled leaving tails intact
* 2 ripe tomatoes, cut into thin wedges
* 1 Lebanese cucumber, halved, thinly sliced diagonally
* 1 red onion, halved, cut into thin wedges
* 1 bunch fresh coriander, leaves picked, washed, dried
* 1 bunch fresh mint, leaves picked, washed, dried
* 4 large fresh kaffir lime leaves, finely shredded
* 2 x 100g pkts Chang's Crunchy Noodles
* Lime wedges, to serve
Dressing
* 60ml (1/4 cup) fresh lime juice
* 60ml (1/4 cup) fish sauce
* 1 stem lemon grass, pale section only, finely chopped
* 1 small garlic clove, crushed
* 1 tbs brown sugar
* 1 large fresh red chilli, halved, deseeded, thinly sliced (optional)


Method
1. To make the dressing, whisk together the lime juice, fish sauce, lemon grass, garlic and sugar in a small jug.
2. Combine the prawns, tomato, cucumber, onion, coriander, mint, lime leaves and chilli, if desired, in a large bowl.
3. Divide the noodles among serving plates. Top with the prawn mixture and drizzle over the dressing. Serve immediately with lime wedges.

Source
Australian Good Taste - Page 6
Recipe by Michelle Southan