Thai-style coconut and prawn noodles

Name: Thai-style coconut and prawn noodles
Yield: 4
Ingredients: 200 g Dried vermicelli noodles (Main); 1 splash Sesame oil, a generous one (Main); 1 Tbsp Fish sauce (Main); 1 Tbsp Sweet chilli sauce (Main); 1 tsp Shrimp paste, a large one (Main); 1 Lime, zest and juice, or use the zest and juice of ½ lemon (Main); 1 clove Crushed garlic, or 2 cloves if liked; 1 small knob Ginger, grated (Main); ¼ cup Coconut milk (Main); 200 g Cooked prawns, sliced in half (Main); 1 Spring onion, finely sliced; 1 small Red chilli, cut into thin threads (Main); 1 small handful Fresh mint, finely shredded (Main)

for 4 people

Tam West

Warren Elwin

Food writer

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These flavoursome noodles are served cold so make a great meal option on a hot day.

Ingredients

200 g	Dried vermicelli noodles (Main)
1 splash	Sesame oil, a generous one (Main)
1 Tbsp	Fish sauce (Main)
1 Tbsp	Sweet chilli sauce (Main)
1 tsp	Shrimp paste, a large one (Main)
1	Lime, zest and juice, or use the zest and juice of ½ lemon (Main)
1 clove	Crushed garlic, or 2 cloves if liked
1 small knob	Ginger, grated (Main)
¼ cup	Coconut milk (Main)
200 g	Cooked prawns, sliced in half (Main)
1	Spring onion, finely sliced
1 small	Red chilli, cut into thin threads (Main)
1 small handful	Fresh mint, finely shredded (Main)

Directions

Soak vermicelli in boiling water until soft. Drain well. Add a good pour of sesame oil, toss and chill.
Whisk together fish sauce and sweet chilli sauce, shrimp paste, lime (or lemon) zest and juice, crushed garlic, grated ginger, and coconut milk. Toss noodles with cooked prawns, spring onion, chilli and mint. Pour over the sauce and toss well.