• 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.