Step 1

Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Rinse under cold running water. Drain well.

Step 2

Combine vinegar, fish sauce and half the palm sugar in a small bowl. Stir until sugar dissolves. Set aside until required.

Step 3

Heat half the oil in a large non-stick frying pan over high heat. Add half the prawns and cook, turning occasionally, for 5 minutes or until prawns curl and change colour. Transfer to a heatproof bowl. Repeat with the remaining oil and prawns, reheating pan between batches.

Step 4

Add remaining palm sugar to the pan and cook for 1 minute or until sugar dissolves. Add prawns and cook, stirring, for 2 minutes or until coated in sugar and caramelised. Remove from heat.

Step 5

Place the noodles, snow pea sprouts, onion, tomato, coriander and chilli in a bowl. Add dressing and toss to combine. Divide the salad among serving bowls. Top with prawns and serve immediately.