Serves 4
5oz flat rice noodles
3tbsp crunchy peanut butter
4tbsp half fat coconut milk
3tbsp sweet chilli sauce
3 spring onions, sliced
1 cucumber, peeled, halved lengthways, deseeded and sliced
300g pack beansprouts
200g pack cooked peeled prawns
Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.
5oz flat rice noodles
3tbsp crunchy peanut butter
4tbsp half fat coconut milk
3tbsp sweet chilli sauce
3 spring onions, sliced
1 cucumber, peeled, halved lengthways, deseeded and sliced
300g pack beansprouts
200g pack cooked peeled prawns
Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.
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