Description
A classic stir-fried noodle dish with the heat of chilli and a nutty crunch.
Ingredients
300 g rice noodles
3 Tbsp (45 ml) fish sauce
juice of 3 limes
1 Tbsp (15 ml) palm sugar
1 chilli, deseeded and finely chopped
2 Tbsp (30 ml) vegetable oil
1 packet of Findus Wok Thai
200 g shelled prawns, or shrimps
salt and ground black pepper
2 eggs
15 g fresh coriander,
roughly chopped
50 g salted peanuts, chopped
To serve: 4 wedges of fresh lime
Instructions
Cover the rice noodles with boiling water and leave to stand for 15 minutes or until cooked and al dente.
Whisk the fish sauce, lime juice, palm sugar and chilli together until combined and set aside.
Heat one tablespoon of oil in a wok over a medium heat and quickly sauté the Findus Wok Thai for about 5 minutes or until cooked and golden brown. Season with salt and pepper.
Add the prawns and sauté for a further 5 minutes or until just cooked.
Push the vegetables to the sides of the wok and crack both eggs into the centre.
Stir the egg for few seconds until it is cooked and resembles a broken omelette.
Add the noodles and fish sauce mixture and stir fry to combine all ingredients.
Toss in the chopped coriander and peanuts.
Serve immediately with wedges of fresh lime.
