When it’s too hot to cook, turn to this vibrant salad of glass noodles, prawns, and fresh herbs. The real star is the fiery, tangy dressing that ties it all together.
With anchovy fillets, red chilies, lime, tamarind, and fish sauce, the dressing packs a Southeast Asian punch. Makrut lime leaves and shallots add deep aroma, while olive oil makes it silky.
Mix the noodles with prawns and a generous dose of herbs. Add chopped cucumber and stir in the dressing. Allow it to sit so the flavors fully absorb.
This is a smart, stylish way to eat well when it’s too hot for anything else.