- 200g rice vermicelli noodles
- 1 large carrot, cut into thin matchsticks
- 1 telegraph cucumber, seeds removed, cut into thin matchsticks
- 1 long red chilli, seeds removed, cut into thin matchsticks
- 300g peeled cooked prawns (tails intact), deveined
- 1 cup (75g) bean sprouts
- 1/4 cup Thai basil leaves (see note)
- 1/4 cup fresh coriander
- 1/4 cup fresh mint leaves
Nuoc cham dressing
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1/3 cup (80ml) lime juice
- 1 long red chilli, seeds removed, finely chopped
- 1 garlic clove, finely chopped
For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.
Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.
Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.