- 175g dried Pad Thai noodles
- 3 medium firm white peaches, halved, stones removed and cut into 2cm-thick wedges
- Olive oil or olive oil spray
- 2 carrots, peeled and shredded lengthways
- 2 ½ cups finely shredded Chinese cabbage
- 3 green onions, trimmed and thinly sliced diagonally
- ¾ cup coriander leaves
- ¾ cup Thai basil leaves
- ¾ cup small mint leaves
- 16 cooked large prawns, peeled (tail left on)
- ½ cup bean sprouts, trimmed
- ⅓ cup chopped roasted peanuts
- Lime wedges, to serve
Chilli dressing- 2 long red chillies, deseeded and roughly chopped
- ¼ cup lime juice
- ¼ cup fish sauce
- 2 tablespoons caster sugar
- 2 tablespoons rice wine vinegar
- 1 garlic clove, crushed
| - Place noodles into a heatproof bowl and cover with boiling water. Stand for 10 minutes or until just tender. Drain and set aside
- Preheat a greased char-grill pan on high heat. Spray or brush the peaches with oil. Place a sheet of baking paper in the char-grill pan (to prevent sticking) and char-grill peaches for 1 minute on each side or until lightly charred. Set aside to cool
Chilli dressing- To make the chilli dressing, combine all ingredients in a small food processor. Blend until chillies are finely chopped
- Combine the noodles, carrots, cabbage and half of the herbs, green onions and prawns in a large mixing bowl. Drizzle with half of the dressing and gently toss to combine. Spoon onto a serving platter. Top with peaches, remaining herbs and prawns. Drizzle with remaining dressing. Scatter with peanuts and serve with lime wedges
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