Spicy Thai prawn noodles — rice noodles stir-fried with prawns, chilli, ginger and ribbons of egg, finished with herbs, lime and peanuts. A fragrant, zingy noodle bowl, ready fast.
- 200g Rice Noodles
- 1 tablespoon Sesame Seed Oil
- 2 Beaten Egg
- 1 chopped Red Chilli
- 3cm piece Ginger
- 450g Prawns
- 1 tablespoon Soy Sauce
- Bunch Coriander
- 1/2 handful Mint
- Zest and juice of 1 Lime
- Handful Peanuts
Preparation
- Cook the noodles following the pack instructions, drain, and set aside. Heat the oil in a large frying pan and pour in the beaten egg, swirling around the pan to make a thin omelette. Cook for 1–2 minutes, then flip and cook the other side for 1 minute. Tip out and slice into thin strips.
- Add the chilli and ginger to the pan and fry for 1–2 minutes, then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 minute more. Throw in the chopped herbs, pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.
