Rice noodles are a fantastic store cupboard ingredient and I regularly stock up at Asian markets, where you can also buy jumbo-sized bottles of Asian staples like fish sauce, soy sauce, and so much more. This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so: it's a speedy dish full of deep layers of sweet and aromatic flavours.
- 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.
More by Donal Skehan:
- Sunday Brunch: Fridge Leftovers Frittata
- Donal Skehan's Fish & Chips recipe
- My Perfect Scrambled Eggs