Summer demands meals that are cooling yet full of life. This noodle salad answers with bold herbs, bright citrus, and prawns dressed in a chili-lime vinaigrette that’s anything but boring.
The dressing uses anchovies for salt, chili for heat, and lime for zest. Tamarind paste and sugar keep things balanced, while makrut lime adds a floral, tropical aroma.
After soaking the noodles, mix in the prawns, cucumber, and herbs. Toss with dressing and let rest so the flavors meld perfectly into each bite.
It’s light but filling, spicy but refreshing—a dish that checks all the summer boxes.
