I absolutely adore these sweet, sour, flavours in the dressing. The sugar and the saltiness of the fish sauce are perfectly offset by the heat of the chilli.
In a bowl, toss together the prawns with the ginger and fish sauce.
Arrange the noodles on serving plates, or one large plate.
Heat a wok, add 1 tbsp of the oil and cook the prawns until they are just cooked, about 2-3 minutes
Add the mangetout and spring onions and cook for 1 more minute.
Transfer to the plate on top of the noodles.
Sprinkle over the toasted peanuts, coriander and dressing.
Serve either hot or cold.
Mix all the ingredients for the dressing and add more sugar or soy sauce if it needs it.
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