Bring the kettle to the boil. Place three rice noodles in a large bowl and pour on boiling water ensuring that the noodles are fully immersed. Leave to stand for 5 minutes or until noodles are tender but not too soft. Drain and immediately toss with a drizzle of sesame oil to stop them sticking.

In the meantime, blanch the peas in a pan of boiling water for 2 minutes until they are just tender but still bright green. Refresh in a bowl of iced water then drain. Cut the peas into smaller pieces. Halve, core and feared the peppers, then cut into long, thin slices. Finely slice the spring onions.

For the dressing, put all the ingredients (shallots and after) into a bowl and whisk lightly.

Put the prawns, spring onions, peas and peppers into a large bowl and add the drained noodles, coriander and sesame seeds. Pour the dressing over the salad and toss well.