Stir-fry Noodles with Prawns
- 200g rice noodles
- 1 Tbsp. vegetable oil
- 1 yellow pepper
- 1 red pepper
- 2 cloves of garlic
- 3 shallots
- 2 Kaffir lime leaves
- 2 lemongrass stalks
- 1/2 tsp red curry sauce
- 1 tin of coconut milk
- 6 Tbsp. Vietnamese fish sauce
- 6 Tbsp. soy sauce
- 24 prawns, peeled and deveined
- 2 handfuls of bean sprouts
- 1 bunch of fresh mint
- 1 bunch of fresh coriander, chopped
- 2 limes, cut into wedges
- 1 handful of unsalted peanuts, blitzed
Cook rice noodles in boiling water according to package directions. Drain well and toss with 1 tablespoon vegetable oil to keep separated.
Cut the peppers into thin strips.
Finely chop the garlic, shallots, Kaffir lime leaves and lemongrass stalks (white parts only).
Heat a Le Creuset Toughened Non-Stick Wok. Stir together the curry paste and water until the paste is dissolved. Add the coconut milk, fish sauce and soy sauce.
Add the prawns, and as soon as they start to turn pink, place the noodles and sprouts into the wok.
Stir constantly for 10 minutes. Add several mint leaves and the freshly chopped coriander and stir again, cooking until all ingredients are heated through and combined.
Serve sprinkled with freshly squeezed lime juice and the blitzed peanuts.