Description
A refreshing rice noodle salad with grilled peaches, prawns, and a zesty chili dressing.
Ingredients
Scale
- 200 grams Rice Noodles
- 300 grams Prawns
- 2 medium Peaches
- 1 medium Carrot
- 100 grams Cabbage (Wombok)
- 30 grams Fresh Herbs (Basil, Coriander)
- 2 stalks Green Onions
- 50 grams Peanuts
- 2 medium Red Chilies
- 2 cloves Garlic
- 3 tablespoons Lime Juice
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Fish Sauce
- 1 teaspoon Sugar
Instructions
- Soak rice noodles in boiling water for about 10 minutes until they are tender. Once cooked, drain well and set aside to cool slightly.
- Preheat your char-grill pan over high heat. Brush the peaches with a little oil and grill them for 1 minute on each side until charred.
- In a food processor, blend together all chili dressing ingredients until finely chopped and well combined.
- In a large mixing bowl, toss together the prepared noodles, carrots, cabbage, half of the herbs, green onions, and prawns. Drizzle with half of your dressing and toss to combine.
- Serve the salad on a platter, topped with grilled peaches, remaining herbs, and prawns. Drizzle over the rest of the dressing and sprinkle with chopped peanuts.
Notes
- Fresh or frozen prawns can be used based on availability.
- Grilling adds a delightful char to the peaches, enhancing their sweetness.
- Customize the spice level by adjusting the amount of red chilies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg