|prep 20 mins cook 10 mins|
2 tbsp chopped coriander
1 red Thai chilli, deseeded and finely chopped
4 tbsp vegetable oil
250g (9oz) raw tiger prawns, peeled
4 shallots, finely chopped
1 tbsp sugar
4 large eggs, beaten
2 tbsp oyster sauce
1 tbsp Thai fish sauce
juice of 1 lime
350g (12oz) flat rice noodles, cooked according to packet instructions
250g (9oz) beansprouts
4 spring onions, sliced
115g (4oz) unsalted roasted peanuts, coarsely chopped
1 lime, cut into 4 wedges, to serve
1 - Mix together the coriander, chilli, and vegetable oil. Heat half the mixture in a wok, add the prawns, and stir-fry for 1 minute. Remove and set aside.
2 - Add the remaining herb oil to the wok and stir-fry the shallots for 1 minute. Add the sugar and the eggs, and cook for 1 minute, stirring frequently to scramble the eggs as they begin to set.
3 - Stir in the oyster sauce, fish sauce, lime juice, noodles, and beansprouts, and return the prawns to the wok. Stir-fry for 2 minutes, then add the spring onions and half the peanuts. Toss everything together for 1-2 minutes, or until piping hot.
4 - To serve, divide between 4 individual bowls, scatter the remaining peanuts on top, and add a lime wedge.
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