Step 1

Combine chilli, lime juice, garlic and oil in a bowl. Add prawns. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.

Step 2

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Refresh under cold water. Drain.

Step 3

Make dressing Place fish sauce, lime juice and sugar in a screw-top jar. Secure lid. Shake to combine.

Step 4

Place papaya, eschalot, tomato, beansprouts, coriander, mint, basil and noodles in a bowl. Add dressing. Toss to combine.

Step 5

Heat a frying pan over high heat. Cook prawns, turning, for 3 to 4 minutes or until pink and just cooked through.

Step 6

Divide papaya mixture between plates. Top with prawns. Serve.