Ingredients

Serves 4-6

120g rice noodles or cellophane noodles (Available from Asian section of supermarkets)
1 litre boiling water
12 large cooked prawns, peeled with tails intact
2 spring onions, cut diagonally
8 snow peas, cut lengthways
1 small red capsicum, cut lengthways
½ bunch fresh coriander leaves (reserve the white roots for the dressing)
½ bunch fresh spearmint leaves
1½ teaspoons sesame seeds, toasted
1 lime, cut into wedges

Dressing
Juice of 1 lime
1 large red or green chilli, finely sliced
1 teaspoon sesame oil
2 teaspoons palm sugar or brown sugar
1 teaspoon fish sauce
2-3 coriander roots, finely diced

Method

Place noodles in a large bowl and cover with boiling water. Leave to soak for 5 minutes, then drain and set aside to cool.

In a large bowl, combine all dressing ingredients except half of the chilli. Add the cool noodles, prawns, spring onions, snow peas, capsicum, coriander leaves and mint; toss lightly.

Divide the noodle mixture between 2 serving plates. Top with sesame seeds and garnish with reserved chilli. Serve with lime wedges.