Cold rice noodles, crisp cucumber and crunchy beansprouts piled with juicy prawns and finished with a glossy peanut-coconut chilli drizzle. A fresh, no-fuss bowl that comes together in minutes and eats like a takeaway favourite.
Cook ModeCook the rice noodles following the pack instructions, then rinse under cold water and drain thoroughly.
rice noodlesIn a small saucepan, gently melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, stirring in 1-2 tablespoons of water to loosen the sauce to a drizzling consistency.
peanut butter
coconut milk
sweet chilli sauce
spring onionsToss the drained noodles, cucumber and beansprouts together in a serving dish.
rice noodles
cucumber
beansproutsTop with the prawns, drizzle over the warm peanut sauce and scatter with the remaining spring onions to serve.
cooked prawnsspring onionsSubstitutions, timing tweaks — anything to remember next time.
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