This dish makes a great midweek meal.
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|200 g||Dried flat rice noodles|
|4 tbsp||Peanut oil|
|2 tbsp||Fish sauce|
|1 tbsp||Lime juice|
|2 tsp||Palm sugar|
|½ cup||Roasted peanuts|
|2 cups||Mung bean sprouts|
|1 cup||Coriander leaves|
|1 to taste||Sweet chilli sauce|
- Soak noodles in hot water for around 15 minutes or until they are soft. Rinse in cold water, drain and set aside.
- Heat oil in a wok or large frying pan and cook the garlic and shallots for a minute without burning. Add the egg and let it set for a minute. Stir and add fish sauce, lime juice and palm sugar followed by noodles, prawns and meat. Toss over a high heat for 4 to 5 minutes until piping hot.
- Add peanuts and sprouts. Heat through and transfer to a serving dish.
- Sprinkle with coriander, drizzle with sweet chilli sauce and serve with lime wedges.
This dish is best matched with
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