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Prawns

2 dozen wild caught tiger prawns or prawn cutlets

1 Thai red chilli, thinly sliced.

2 garlic cloves, finely chopped.

2 TBPSNS Vegetable oil

Salad:

2 continental cucumbers

10-14 Snow peas

½ bunch coriander

bunch Vietnamese mint, or regular mint

½ bunch Thai Basil, or regular basil

2 punnets, tiny toms tomatoes

½ cup roughly chopped pickled radish (optional). Or pickled ginger?

1 packet soba noodles

2 tspn sesame oil

Dressing (makes approximately 200ml)

90g raw sugar (or palm sugar or raw castor sugar)

4 TBSPNS fish sauce

Juice of 2 limes

1 tspn salt

2 TBSPNS sriracha sauce

Garnishes:

½ cup salted roasted peanuts roughly chopped

½-½ cup fried shallots

2 springs onions, green part, finely sliced

2 TBSPNS toasted sesame seeds

1 long red chilli, sliced thinly

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1. For the noodles, cook noodles according to packet directions, pour over sesame oil, mix through to prevent sticking. Set aside for serving. Note: you may not use the whole packet of noodles in the salad

2. For the salad, halve cucumbers lengthways, deseed, slice thinly on the angle. Prepare the snow peas by removing the tough string along the edges, slice on the angle into 2 or 3 strips. Wash and pick leaves of the coriander, Vietnamese mint and Thai Basil, you need 1 cup of each. Carefully tear the mint and basil into smaller pieces,

3. For the sauce, place the sugar, fish sauce, lime juice and salt in a bowl with 1 TBSPN of the sriracha, stir to combine, adjust to taste with the extra TBSPN of sriracha if you like it a bit spicier.

4. For the prawns, peel and devein, place in a bowl with salt and pepper, chopped garlic and ½ the chilli (add other ½ of chilli if desired). Heat 2 TBSPNS oil in a wok or large fry pan aver medium high heat. Add the prawns, cook for 3-4 minutes or until cooked through. Pour over a couple of tablespoons of the sauce, stir to combine, transfer to bowl.

5. To assemble: Combine the salad ingredients in a large bowl, add the desired amount of noodles, add 100ml of dressing, toss well to coat. Add remaining dressing and extra noodles if desired. Transfer noodle salad to a large serving dish, place prawns on top, drizzle over the sauce from the prawns. Scatter over garnishes in layers. Serve with extra garnishes on the side.

Notes. Adjustments: Replace uncooked prawns with ready cooked prawns, chicken or tofu. Add/omit salad ingredients to your liking.