Soak the glass noodles briefly in hot water, refresh in cold water, drain well and cut them a little shorter with scissors.
Cook the mince in gently boiling water until crumbly, then lift it out. Cook the prawns briefly in the same water until pink and cooked through.
For the dressing, mix the lime juice with the fish sauce, coconut sugar, garlic and finely chopped chilli in a large bowl until the coconut sugar has dissolved.
Toss the still-warm glass noodles, mince and prawns straight into the dressing so everything soaks up the flavour.
Cut the carrot and cucumber into thin strips, slice the spring onions into rings and fold them into the salad with the fresh coriander.
Arrange on plates and sprinkle with the roasted peanuts. Best served lukewarm.
Good to know
This salad is fresh, spicy and on the table in no time. I especially like how the warm ingredients soak up the dressing straight away.
Swaps
Coconut sugar → date paste (less refined, and brings small amounts of minerals too). Mince → chicken breast (usually leaner, with plenty of protein). Peanuts → cashews or almonds (also provide minerals and unsaturated fats). Fish sauce → coconut aminos with a little salt (milder, but less classic in flavour and not clearly better nutritionally).
Allergens
Contains crustaceans, peanuts and fish; go easy on the chilli if children are eating too. During pregnancy, only serve with fully cooked prawns and well-heated mince.
