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Vietnamese Prawns with Coriander and Rice Noodles

I absolutely adore these sweet, sour, flavours in the dressing. The sugar and the saltiness of the fish sauce are perfectly offset by the heat of the chilli.

Serves 6




  1. Mix all the ingredients for the dressing and add more sugar or soy sauce if it needs it. 
  2. In a bowl, toss together the prawns with the ginger and fish sauce.  Arrange the noodles on serving plates, or one large plate. 
  3. Heat a wok, add 1 tbsp of the oil, and cook the prawns until they are just cooked, about 2-3 minutes, add the mange tout and spring onions, and cook for 1 more minute. 
  4. Transfer to the plate on top of the noodles Sprinkle over the toasted peanuts, coriander and dressing. Serve either hot or cold.