Prawn Rice Noodle Salad

Prawn Rice Noodle Salad

What You Will Need

1/3 cup Patricia & Paul Persian Lime Infused EVOO

Grated zest and juice of 1 lime, divided

Pinch crush red pepper flakes

12-15 prawns, shelled and deveined

8 oz thin rice noodles

2 carrots

½ red bell pepper

½ English cucumber, peeled

½ ripe mango

¼ cup Patricia & Paul Honey Ginger White Balsamic Vinegar

1 Tbsp smooth peanut butter

1 tsp soy sauce

½ tsp sea salt

1 bunch mint, torn into pieces

1 bunch Thai basil, torn into pieces

¼ cup chopped peanuts (optional)

In a large bowl, whisk together ¼ cup of the olive oil with half of the lime zest and juice, and a pinch of red pepper flakes. Add the prawns and chill in the fridge for 15 minutes.

Meanwhile, bring a saucepan of water to a boil and gently drop in the rice noodles. Remove from the heat and allow to sit for 3-5 minutes, or according to the package directions. Drain and fluff the noodles and place them in a serving bowl.

Slice the carrots, bell pepper, cucumber, and mango into matchsticks.

Heat a medium-sized frying pan or wok and add the prawns and marinade (no oil required). Sauté for 1-2 minutes per side, until the prawns are curled up and bright pink. Be careful not to overcook them. Remove from the heat.

In a small bowl, whisk together the remaining olive oil, the balsamic, peanut butter, and soy sauce. Season to taste with sea salt.

Drizzle half the dressing over the rice noodles and toss to coat.

Top the noodles with the veggies, then the prawns, and drizzle over the remaining dressing. Sprinkle torn mint and basil over top, followed by chopped peanuts, if using, and finish with the remaining lime juice.