1/2 cup fresh coriander leaves, sliced (including stems)
1/2 cup fresh mint leaves, torn
1/2 cup basil leaves, torn
A spring of spring onion, sliced
6–8 prawns, shelled and deveined
2 tbsp roasted peanuts/pine nuts
Dressing
2 cloves garlic, grated
4 bird eyes chilies or 3 red chilies, sliced
1 lemongrass, sliced thinly
1–1.5 tbsp palm sugar finely chopped (or brown sugar)
4 tbsp fish sauce
4 Tbsp fresh lime juice
Instructions
Soak the noodles in lukewarm water for 10 minutes to soften slightly.
Season prawns with some salt and black pepper.
Heat a frying pan with 1 tbsp of oil and pan fry the prawns for a few minutes. Set the prawns aside and use this pan to mix the dressing as the remaining oil in the pan would add more flavor to your dressing.
In the pan (without the fire), add the ingredients for the dressing. Mix until sugar is dissolved and set aside.
Bring a saucepan of water to the boil. Add the noodles to the hot water.
Cook the noodles for 1 minute and drain.
Use scissors to cut the noodles into more manageable lengths
Place the noodles in a mixing bowl, toss with half of the dressing.
Add in all the vegetables and herbs. Season with more dressing if required.
Transfer to a serving plate. Top with prawns and sprinkle with the peanuts.
