125g ribbon rice noodles
150g essential Waitrose Cooked King Prawns
1 carrot, coarsely grated
1 courgette, coarsely grated
Juice 1 lime
1 tbsp dark soy sauce
1 tsp Thai fish sauce
1 tbsp sesame seeds, toasted
25g roasted peanuts, roughly chopped
1. Cook the noodles in boiling water for 8 minutes or until tender. Drain and cool. Mix in the prawns, carrot and courgette.
2. Whisk together the lime juice, soy and fish sauces, and toss into the salad with the sesame seeds. Serve scattered with peanuts.