*This recipe is gluten-free according to industry standards


  • 150g rice noodles
  • ½ ripe mango, sliced
  • ¼ cucumber, deseeded and chopped (see notes below)
  • 1 pak choi, shredded
  • ½ carrot, shredded
  • a handful sugar snap peas, shredded
  • a handful radishes, thinly sliced
  • 220g cooked peeled king prawns
  • a handful cashews, toasted and chopped
  • a handful coriander, chopped


  • 3 limes, juiced
  • 1½ tbsp fish sauce
  • 1 tbsp soft light brown sugar
  • ½ tsp dried chilli flakes
  • ½ a clove garlic, crushed


  • STEP 1

    Cook the noodles following pack instructions, then drain and run under cold water until completely cold. Drain again well.

  • STEP 2

    Whisk all of the dressing ingredients together in a bowl, then add the mango, cucumber, pak choi, carrot, sugar snap peas, radishes, prawns and the cooked noodles. Toss really well, then serve sprinkled with the cashews and coriander.

To deseed a cucumber, cut in half lengthways and use a teaspoon to scrape out the seeds in one go.

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