1. Marinate the prawns in ½ cup of ETA Lite & Free Lime & Coriander Dressing for 10 minutes.
2. Plunge rice vermicelli noodles in boiling water for 1-2 minutes. Drain and refresh in cold water. Drain well then cut into shorter lengths and place in a mixing bowl. Pour over enough Eta Lite & Free Lime & Coriander Dressing and lemon juice to coat the noodles. Toss well.
3. Heat a dash of oil in a wok or frying pan. Add the prawns and stir-fry quickly until they turn pink. Remove from the pan and set aside to cool.
4. Add the prepared cucumber, red capsicum, avocado, coriander, mint and prawns to the noodles and toss to combine. Serve in bowls, garnish with coriander leaves and chopped peanuts if wished.