Rice noodles1 bunchsnake beans, cut into 7cm pieces400 gm thin rice vermicelli450 gm pineapple, peeled and thinly sliced2small red chillies, seeds removed and thinly sliced lengthways½ cup (loosely packed) holy basil leavesPrawn coconut sauce½ cup small dried prawns, soaked in boiling water for 20 minutes, drained1 tbsp chilli flakes1 tsp ground turmeric2 tsp white sugar2 tbsp fish sauce500 ml (2 cups) coconut cream800 gm medium green prawns, peeled, intestinal tracts removed, tails intact
For prawn coconut sauce, process prawns in a food processor until finely chopped. Combine in a saucepan with remaining ingredients (except fresh prawns) and simmer for 15-20 minutes or until slightly thickened. Add prawns and cook for 3-4 minutes or until just cooked.
Meanwhile bring a large saucepan of salted water to the boil over high heat, add snake beans and cook for 4-5 minutes, remove with a slotted spoon and refresh under cold running water. Place noodles in a heatproof bowl, pour over boiling water and stand for 5 minutes, then drain in a colander and refresh under cold running water.
Divide noodles among plates, arrange pineapple, beans and chillies on top and ladle over sauce, scatter with holy basil and serve.