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Perfect for a relaxed dinner or weekend lunch, this noodle salad brings tropical vibes to your table. It’s quick, packed with herbs, and bursting with chilli-lime flavour.
The dressing—anchovy-based with makrut lime, red chilli, and tamarind—is bold but balanced. Fish sauce adds depth, and brown sugar smooths the acidity.
Toss noodles with prawns, fresh herbs, and crunchy cucumber. After a quick rest, the dish is ready to go. It’s bright, bold, and better than takeout.
Add a spoon of sambal if you want to turn up the heat.