Pad Thai, that backpackers' favourite, is the inspiration here, though this version is served cold - it's deliciously full of crunch and spice and herbs and citrus.
100g flat rice noodles
150g cooked prawns
1 carrot, peeled and sliced into matchsticks
Good handful of bean sprouts
Good handful of sugar snap peas
Handful of peanuts, roughly chopped
Handful of coriander eaves
For the dressing:
1 shallot, peeled and finely sliced
1 red chilli, deseeded and finely sliced
1tbsp Thai fish sauce
Juice of ½ lime
1tbsp groundnut (peanut) oil
1tsp palm or caster (superfine) sugar
Cook the noodles as per packet instructions, then run under cold water until cool. Divide between two plastic boxes along with the prawns, carrot, bean sprouts, sugar snaps, peanuts and coriander. Store in the fridge for up to 2 days.
To make the dressing, put all the ingredients in a bowl and whisk together. Store in a jar for up to 2 days.
• From Love Your Lunchbox by James Ramsden.
Prawn noodle salad, a fresh, tasty lunch. Photograph: Love Your Lunchbox