Ingredients
The following ingredients have 4 Servings
- 1 lb prawns or large shrimp
- 14 oz (400 gm) vermicelli rice noodles
- 8 oz sugar snap peas, (or other edible pea pods)
- 2 med carrots
- 2 mangoes
- 1 large avocado
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- 1/4 cup roasted peanuts, (or cashews, coarsely chopped)
- 1/4 cup water
- 2- 3 tbsp sweetener (or more, depending on your taste) (Use honey, maple syrup, Monkfruit or coconut sugar)
- 1/4 cup lime juice, (freshly squeezed)
- 2 tbsp rice vinegar
- 3 tbsp fish sauce
- 2 cloves garlic
- 1 Thai red bird chili
Instruction
- Begin by making the Nuoc Cham (dressing) to allow the flavours to blend. Whisk the dressing ingredients in a small bowl or shake in a small Mason jar and set aside.
- Place the vermicelli noodles in a large glass bowl, cover with boiling water and allow to stand for one minute. Drain and rinse under cold running water to stop them from softening and becoming overcooked.
- Slice the sugar snap peas thinly. Use a spiralizer, a julienne tool, or a sharp knife to thinly slice carrots. Wash and dry herbs, chop if you like, and set aside.
- Slice the mango into thin strips and cube the avocado flesh. Toss the avocado with a little lemon or lime juice to prevent browning if you're making this noodle bowl ahead of time.
- Heat a grill or large skillet over medium-high heat. Cook the prawns for 1 to 2 minutes on each side, just until cooked through. Do not overcook or they will become rubbery. Remove from the heat promptly.
- Start with a bed of noodles, then arrange the prawns, peas, carrots, mango, avocado and chopped herbs on top. Sprinkle with chopped roasted cashews or peanuts. Serve with Vietnamese dressing.
