150g instant rice noodles (or use courgetti for a healthier option)
75g peanut butter
1 lime, juiced
1 tbsp rice wine vinegar
1 tbsp runny honey
1 tbsp soy sauce
2 x 150g cooked king prawns
1 yellow pepper
½ cucumber
1 carrot
4 spring onions
1 red chilli
14g mint
Juice the lime
Cook the prawns and leave to the side to cool
Finely slice the yellow pepper
Remove the seeds from the cucumber and cut into half-moon segments
Peel and finely slice the carrot
Diagonally slice all of the spring onions
Remove the seeds and finely dice the red chilli
Finely chop all the mint
Cook the noodles as per the instructions on the packet. At the same time, in a separate bowl, combine the peanut butter, lime juice, rice wine vinegar, soy and honey.
Slowly pour and whisk in 100ml warm water until you have a loose and runny consistency.
Drain the noodles and rinse in cold water. Add to a large bowl along with the cooked prawns, all the chopped vegetables and the chopped mint. (Or if doing the healthier option, spiralize your courgettes and place in your bowl.)
Pour the peanut butter dressing over and toss until fully coated.
Divide between serving bowls and garnish with remaining mint leaves.
