Make a light, fresh version of the classic Thai noodle dish. Who needs takeaways?
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Make it into a soup
Cover 75g thin rice noodles with a kettleful of water and set aside. Meanwhile, bring 600ml chicken stock to the boil and add the prawns, ginger, halved bok choi, beansprouts and spring onions. Simmer for 2 mins. Drain the noodles, divide between 2 bowls, then ladle over the prawn broth. Stir a spoonful of sweet chilli sauce and a squeeze of lemon or lime juice into each before serving.