The prawns, avocado, vegetables, and tangy dressing in these Thai-style noodle bowls are all very fresh and full of different tastes and textures.
Ingredients:
- 200g rice noodles
- 200g prawns, peeled and deveined
- 1 ripe avocado, sliced
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 2 tablespoons chopped peanuts
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions:
Do what the package says to do with the rice noodles, then drain and rinse them under cold water
To make the dressing, mix the chili flakes, garlic, brown sugar, fish sauce, soy sauce, lime juice, and grated ginger in a small bowl with a whisk
Put the pan on medium-high heat and add a little oil
About two to three minutes on each side, cook the prawns until they are pink and fully cooked
Add pepper and salt
Put some cooked noodles in each bowl to serve
Put cooked prawns, avocado slices, red bell pepper, cucumber, and cilantro leaves on top
Pour the dressing over the bowls, and then add the peanuts that have been chopped
Serve right away and enjoy
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