- 125g (half a 250g pack) rice noodles
- 3 tbsp lime juice about 2 limes
- ½ tsp cayenne pepper
- 2 tsp light muscovado sugar
- 2 tbsp fish sauce (nam pla)
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 tbsp vegetable oil
- 200g cooked and peeled tiger prawn, tails left on
- 4 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 140g beansprout
The two most common beansprouts are the green-capped mung bean…
- 25g salted peanut, finely chopped
- a small handful of coriander leaves
Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Using rice noodlesIf there are two thicknesses of noodle available in your local shop, go for the thicker ones for this recipe.