A simple, healthy and above all tasty recipe in the Thai style. We are going to use the wok as its round base and high walls allow stirring of the ingredients to help obtain a crispy texture on the outside and juicy on the inside.
Prep Time: 15-20 mins
Cook Time: 20 mins
250g rice noodles
3 tbsp olive oil
1 red pepper, halved, seeded, and cut into thin strips
1 carrot, cut into thin strips
1 fresh green chilli, half, seeded; and cut into thin strips
2.5cm piece of fresh root ginger, peeled and cut into thin strips
1 garlic clove, crushed
8 spring onions, sliced
2 lemongrass stalks, trimmed and sliced
500g cooked, peeled tiger prawns
2 tbsp white wine vinegar
2 tbsp soy sauce
juice of half lime
1 tbsp sesame oil
3 tbsp chopped fresh coriander to garnish
salt, to taste
1. Put the rice noodles into a large saucepan of boiling salted water and stir to separate the noodles.
Turn off the heat, cover and leave to stand for four minutes. Drain well and set aside.
2. Heat 1 tbsp of the olive oil in a wok or large frying pan. Add the red pepper, carrot, chilli, ginger, garlic, spring onions, and lemongrass, and stir-fry over high heat for 2 minutes.
3. Add the prawns, and stir-fry for 1 minute, then stir in the noodles.
4. Add the remaining olive oil, vinegar, soy sauce, lime juice, and sesame oil and stir-fry for 1 minute.
5. Sprinkle with the chopped fresh coriander, and serve at once.
Substitute 500g shelled scallops for the tiger prawns, cutting each scallop into two or three pieces if they are large. Stir-fry for about 2 minutes, then add the red pepper, carrot, chilli, fresh root ginger, garlic, spring onions, and lemongrass and stir-fry for a further 2 minutes. Add the soaked and drained noodles, then continue with the recipe from the beginning of step 4.
Olive oil can be substituted with sunflower oil.