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Juice of 2 limes
1 tbsp fish (or light soy) sauce
1 red chilli, deseeded and sliced finely (optional)
1 tsp finely grated root ginger
1 tsp sugar
250 g (9 oz) thin rice noodles (rice vermicelli)
1 tbsp toasted sesame oil
200 g (7 oz) green beans
200 g (7 oz) cooked peeled prawns
1 bunch spring onions, sliced finely
1 handful coriander leaves, chopped roughly
2 tbsp salted peanuts, crushed lightly
Mix lime juice, fish sauce, chilli, ginger and sugar together in a small bowl to make a dressing.
Place noodles in a large heatproof bowl and pour over enough boiling water to cover. Cover tightly and leave to soak for around 4 minutes, until noodles are tender but retaining a little bite. Drain and rinse in cold water, then drain again. Toss in sesame oil.
Cook beans in salted boiling water for 3 to 4 minutes, until just tender. Drain and rinse in cold water, then drain again. Slice each bean into pieces and add to noodles. Add prawns, spring onion and chopped coriander. Pour over dressing, toss well and scatter on peanuts.
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