Vietnameseby TheMealDBBang bang prawn saladKeep screen onSaveShareIngredients140g Rice Noodles3 tablespoons Peanut Butter4 tablespoons Coconut Milk3 tablespoons sweet chilli sauce3 sliced thinly Spring Onions1 sliced Cucumber300g Bean Sprouts200g PrawnsStepsStep-by-step0 of 2 done1Cook 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.2Mix 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.Source: TheMealDB
