Preparation: 25 minutes
Cooking: 3 hours
Difficulty: low

Ingredients:
- 250 g rice noodles or vermicelli
- 1 papaya
- 50 g cashews
- 1 / 2 kg of peeled prawns
- 3 tomatoes
- 2 cloves garlic
- 1 spring onion (best purple)
- 2 tablespoons Thai sauce
- 2 limes
- Fresh cilantro.
- For the marinade:
- 1 red chili pepper
- 1 Chile
- 1 tablespoon honey
- 1 teaspoon ground ginger
- Juice and zest of 1 lime
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- Pepper
- Salt

Preparation:
1. Remove the seeds and Chile peppers and chop. Mix with juice and lime zest, ginger, honey, soy sauce and oil. Put the shrimp to marinate in the preparation for 3 hours in the refrigerator.

2. Peel tomatoes and cut into small cubes. Cut the papaya in half, remove seeds, peel and cut into tiny dice. Peel and chop the garlic and onion. Heat plenty of water in a saucepan, when it reaches the boiling point, remove from heat and dip into rice noodles. Let them soak for 15 minutes, drain and set aside.

3. Heat a skillet and saute the shrimp, well drained of the marinade, for 2 minutes. Add the chopped garlic and onion and saute 2 minutes. Add tomatoes and chopped papaya, remove and sprinkle with tailandensa sauce and juice of 2 limes. Mix and add the noodles. Remove from heat, spread the cashew nuts, sprinkle with chopped cilantro and serve.