• 150g instant rice noodles
  • 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, finely sliced
  • ½ cucumber, seeds removed and cut into half moons
  • 1 carrot, peeled and julienned
  • 4 spring onions, diagonally sliced
  • 1 red chilli, seeds removed and finely diced
  • 14g mint, finely chopped


  1. 1

    Cook the noodles according to the instructions on the packet. Meanwhile, combine the peanut butter, lime juice, rice wine vinegar, honey and soy. Gradually whisk in 100ml warm water until you have a loose, runny consistency. 

  2. 2

    Drain the noodles and rinse in cold water. Add to a large bowl along with the cooked prawns, all of the chopped vegetables and the chopped mint. Drizzle over the peanut butter dressing and toss until coated. Divide between serving bowls and garnish with the remaining mint leaves.

Nutritional Details

Each serving provides
  • Energy 1478kj 353kcal 18%
  • Fat 10.0g 14%
  • Saturates 1.1g 6%
  • Sugars 11.0g 12%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 368kj/88kcal

Each serving provides

43.4g carbohydrate 4.7g fibre 18.9g protein

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