Vietnamese Prawn Salad | I Love Eggs

Ingredients

• 4 large eggs
• 1 medium carrot, cut into matchsticks
• ½ cucumber, sliced
• 1 red capsicum, thinly sliced
• 350 g prawns, thawed
• A handful of coriander and mint, roughly chopped
• 100 g peanuts, chopped
• 200 g vermicelli rice noodles
• 3 tbsp fish sauce
• 3 tbsp sweet chilli sauce
• 1 tsp caster sugar
• 1 tsp sesame oil
• 2 limes