This quick and easy, thai noodle salad with tiger prawns and coconut dressing can be marinated, cooked and served in just 30 minutes!
Cook rice noodles in a large saucepan according to package instructions until tender. Drain and rinse under cold water.
Whisk coconut milk, juice of 1 lime, fish sauce and rice syrup in a small bowl until smooth. Now add 2 tbsp of olive oil and whisk until emulsified.
Wash and cut the veggies and herbs. Mix noodles, shrimp, cucumber, pepper, thai basil and cilantro in a large bowl with three-quarters of the dressing. Season to taste with salt. Top with chopped chiles and cashew nuts and drizzle remaining dressing over.