teaspoon vegetable oil
1 clove garlic, crushed
350g raw king prawns
300g bean sprouts
300g ready-cooked rice noodles
2 carrots, peeled and chopped into matchsticks
1 red pepper, finely sliced
200g sugar snap peas, sliced
Large handful fresh mint, finely chopped
2 limes, juice and zest
1 tablespoon reduced-salt soy sauce
1 teaspoon fish sauce
½–1 red chilli, deseeded and finely chopped
Small piece fresh root ginger, peeled and finely grated
25g unsalted peanuts, roughly chopped (optional)
1.Heat the oil in a Cooks Professional copper wok over a medium heat and cook the garlic for 1 minute. Add the prawns and cook for 3 minutes, or until the prawns are pink and cooked through. Add the bean sprouts and cook for a further 1 minute then remove from the pan and set aside to cool.
2.Meanwhile, prepare the rice noodles according to packet instructions, drain and leave to cool.
3.Add the carrots, pepper, sugar snap peas and mint to the noodles along with the prawn mixture.
4.In a small bowl, stir together the lime juice and zest, soy sauce, fish sauce, chilli and ginger. Toss through the salad and garnish with peanuts. Serve immediately or chill until ready to eat.