Prawn & Noodle Salad with Crispy Shallots Recipe

In a large pot of boiling water, cook the rice noodles according to package instructions. Drain and set aside.

In a small bowl, whisk together the fish sauce, lime juice, soy sauce, honey, minced garlic, and grated ginger to make the dressing. Set aside.

Heat vegetable oil in a small pan over medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove from the heat and drain on paper towels.

In a large mixing bowl, combine the cooked rice noodles, prawns, bean sprouts, shredded carrot, julienned cucumber, and sliced red chili.

Pour the dressing over the salad and toss to combine.

Serve the prawn and noodle salad garnished with crispy shallots, fresh cilantro, and lime wedges on the side.