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1 shallot, peeled and finely diced

2 garlic cloves, peeled and finely crushed

1 small red chilli, deseeded, finely chopped

2-3 tbsp lime juice, or more to taste

2 tbsp fish sauce

1 tbsp light soy sauce

2½ tbsp palm sugar (or soft brown sugar)

2 tbsp toasted sesame oil

1 Boil the kettle. Place the rice noodles in a heatproof bowl and pour on boiling water, ensuring that the noodles are fully immersed. Cover the bowl with clingfilm and leave to stand for 5 minutes or until noodles are tender but still retaining a bite. Drain and toss with a drizzle of sesame oil to stop them sticking to each other.

2 In the meantime, blanch the mangetout in boiling water for 2 minutes until they are just tender but still bright green. Refresh in a bowl of iced water, then drain well. Cut the mangetout on the diagonal into 2 or 3 pieces. Halve, core and deseed the peppers, then cut into long, thin slices. Trim and finely slice the spring onions on the diagonal.

3 For the dressing, put all the ingredients into a bowl and whisk lightly to combine.

4 Put the prawns, spring onions, mangetout and peppers into a large bowl and add the drained noodles, coriander leaves and sesame seeds. Pour the dressing over the salad and toss well. Eat immediately or chill until ready to serve.

5 Note: if you’re preparing this salad for a packed lunch, leave the noodles to cool completely before tossing with the other ingredients.

Extracted from Gordon Ramsay¹s Healthy Appetite, published by Quadrille Publishing on May 4. Text © Gordon Ramsay 2008. Photography © Lisa Barber 2008. Available from BooksFirst priced £17.50 (RRP £20), free p&p, on 0870 1608080; timesonline.co.uk/booksfirst

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