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Prep Time: 80 Minutes Cook Time: 0 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Ingredients:
1 cup(s) fresh lime juice |
2 cup(s) fish sauce |
2 block(s) garlic cloves, crushed |
3 ounce(s) rice vermicelli |
1 piece(s) loosely packed cilantro leaves |
1 cup(s) salted dry-roasted peanuts |
3 pinch(s) hot chiles, thinly sliced |
2 tablespoon(s) palm sugar or brown sugar |
Directions:
1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Let stand 30 minutes; discard garlic.
2. Preheat grill to medium-high heat.
3. Peel prawns, leaving tails intact. Arrange prawns on a grill rack coated with cooking spray; grill 4 minutes or until done, turning once.
4. Cook noodles according to package directions. Combine noodles, green onions, and remaining ingredients in a large bowl. Drizzle with juice mixture, tossing to coat. Top with prawns.
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