Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 4½ oz flat rice noodles
• Juice of 3 limes
• 1/2 tsp cayenne pepper
• 2 tsp muscovado sugar
• 2 tbsp fish sauce
• 2 tbsp vegetable oil
• 7 oz raw tiger prawns, peeled
• 4 spring onions, finely sliced
• 5 oz bean sprouts
• 1 oz roasted peanuts, roughly crushed
• 1 handful coriander leaves, roughly chopped
• 2 limes, cut into wedges, to serve
• Sweet chilli sauce, to serve
• 1 tsp salt, for the noodle soaking water (optional)

Method

1. Soak the rice noodles in warm water for 20 to 30 minutes until pliable but still firm, then drain well.
2. Stir the lime juice, cayenne, muscovado sugar and fish sauce together in a small bowl until the sugar dissolves. Taste: it should be sour first, then salty and sweet.
3. Heat the oil in a wok or large frying pan over high heat. Add the prawns and stir-fry for 2 to 3 minutes until they just turn pink. Lift them out.
4. Add the drained noodles to the wok with the sauce and toss constantly for 2 to 3 minutes, adding a splash of water if they stick, until the noodles are tender and have absorbed the sauce.
5. Return the prawns, add the spring onions and bean sprouts, and toss for 1 more minute until the sprouts just wilt.
6. Divide between plates, scatter over the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).