- Cook the rice noodles according to packet instructions. Drain and rinse under cold water. Set aside in a large mixing bowl.
- To make the dressing, in a small bowl, whisk together the lime juice,fish sauce, soy sauce, brown sugar and a drizzle of oil, until the sugar dissolves.
- Toss the prawns with oil and a pinch of salt and pepper. Heat a grill pan or barbecue over high heat. Chargrill the prawns for 2–3 minutes on each side until pink and lightly charred. Remove the prawns from the heat and dot with the chilli crisp.
- To the bowl of noodles, add snow peas, cucumber, mango, red onion, salad leaves, coriander and mint. Pour over the dressing and toss well to combine.
- Divide the noodle salad onto plates and top with the chargrilled prawns. Serve immediately.
