150g (5.2 oz) dried rice vermicelli noodles
20 cooked prawns, peeled, deveined, tails intact
2 cups finely shredded cabbage
200g (7 oz) fresh pineapple pieces, cut into bite-sized chunks
½ cup fresh mint leaves
½ cup fresh coriander (cilantro) leaves
1 long red chilli, sliced
1 bottle Marion’s Kitchen Thai Basil, Lime and Coconut Dressing
2 tbsp crispy fried shallots
Give 5 star
Very nice and look so good