100g dried vermicelli rice noodles
1 cucumber, cut into long thin strands, or spiralised
150g cherry tomatoes, halved
250g cooked peeled prawns
4 spring onions, chopped
60g roasted salted peanuts, roughly chopped
40g mixed coriander and basil with a few mint leaves, roughly chopped
Thai salad dressing (see recipe below)
1 Soak the rice noodles in a bowl of boiling water for 4 minutes, then drain and refresh them under cold running water.
2 While the noodles are soaking, place all the salad ingredients in a large bowl and mix together well.
3 Add the thai salad dressing along with the noodles. Toss well before serving.
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