Thai Prawn & Cherry Tomato Noodle Salad

Boil a kettle 

Add the wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite

Once done, drain and rinse the noodles under cold water until slightly cooled and return them to the pot

Meanwhile, dice the cucumber 

Add the diced cucumber to a medium bowl with the rice vinegar

Give everything a gentle mix up and set aside to pickle 

Top, tail and peel the carrot[s]

Cut the carrot[s] in half lengthways

Cut each carrot half in half again lengthways, keeping the root attached 

Use a peeler to peel lengths of carrot until you end up with a pile of carrot 'ribbons' (you should get two strips each time!) 

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Cut the cherry tomatoes in half

Combine the chopped ginger, chopped garlic, red curry paste, fish sauce and soy sauce in a bowl with 1 tbsp [2 tbsp] vegetable oil 

Add the pickling liquid from the cucumber to the bowl and mix to combine – this is your Thai dressing 

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a medium-high heat

Once hot, add the chilli flakes (Can't handle the heat? Go easy!) and the prawns and cook for 3-4 min or until cooked through – these are your chilli prawns 

Meanwhile, pick the coriander leaves from their stems