Our journey around Asia continues with a trip to Vietnam. If you prefer this works really well with shredded cooked chicken breast too. My daughter adores 'Skippy' peanut butter so this dish is on her favourites list along with Pork and Peanut Curry posted a few months ago.
Ingredients
140g flat rice noodles
3 tbsp crunchy peanut butter
4 tbsp half-fat coconut milk
3 tbsp sweet chilli sauce
3 spring onions, sliced
1 cucumber, peeled, halved lengthways, deseeded and sliced
300g pack beansprouts
200g pack cooked peeled prawns
Method
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.
No comments:
Post a Comment