- 250g flat rice noodles
- 3 garlic cloves, peeled and roughly chopped
- Good handful of coriander leaves and stalks
- 1 red chilli, deseeded and roughly chopped
- Grated zest and juice of 2 limes
- 2 tblsp sunflower oil
- 20 raw tiger prawns, de-shelled, heads and black vein removed
- 6 spring onions, trimmed and finely sliced
- 100g bean sprouts
- 3 tblsp Thai fish sauce (Nam Pla)
- 1 tblsp light, soft brown sugar
- 2 large eggs, beaten
- Lime wedges, to garnish
- Good handful of salted peanuts, roughly chopped, to garnish
- Soak the noodles in warm water until soft, then drain them and set aside. In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest.
- Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about 1 minute until it becomes aromatic. Then add the prawns, half of the spring onions and bean sprouts and stir-fry for 2 minutes.
- Add the drained noodles and mix through and then stir in the lime juice, fish sauce and brown sugar and cook for 2 minutes. Pour in the beaten eggs and mix through the noodles until just cooked.
- Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, peanuts and the remaining spring onions and bean sprouts.