Rice noodles, peanut sauce and plenty of prawns make this Asian style dish a perfect cold accompaniment for barbecued meats - or try it warm as a main course! Garnish with some finely chopped peanuts and lime wedges.
14 people made this
350g (12 oz) rice vermicelli
1 large tomato, diced
4 spring onions, diced
1kg (2 1/4 lb) cooked prawns, peeled
350ml (12 fl oz) prepared Thai peanut sauce
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Method Prep:15min › Cook:5min › Ready in:20min
Bring a large pot of water to the boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
In a medium bowl, toss together rice vermicelli, tomato, spring onions, prawns and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight.