For the dressing:
3 tbsp fish sauce
3 tbsp Chinese rice vinegar
2 tbsp caster sugar
2-3 Thai chillies, finely chopped
2 cloves garlic, finely chopped
3 limes, squeezed
For the salad:
100g rice noodles
220g cooked jumbo king prawns, halved lengthways
¼ cucumber, shredded
3 salad onions, chopped into 3m pieces
1 firm mango, peeled and cut into sticks
25g pack Waitrose Chefs’ Ingredients Thai Basil leaves
3 tbsp salted roast peanuts, roughly chopped
2 tbsp from a tub of Waitrose Cooks’ Ingredients Crispy Fried Onions
1. For the dressing, place the fish sauce, rice vinegar and caster sugar in a small saucepan and heat until simmering and the sugar has dissolved. Add the chopped chillies, garlic and lime juice and tip into a bowl to cool.
2. Soak the noodles, according to the pack instructions and drain. Then toss the noodles in the dressing with the prawns and gently add the cucumber, salad onions, mango and Thai basil.
3. Divide onto plates then scatter with the peanuts and crispy fried onions just before serving.