SERVES 4
PREPARATION 5 MINS
COOKING 7-8 MINS
250g (8oz) medium rice noodles
2tbsp vegetable oil
1tsp thinly sliced ginger
1 clove garlic, chopped
2 long red chillis, chopped
20 uncooked large tiger prawns
50g (1¾oz) baby spinach leaves
50g (1¾oz) beansprouts (optional)
3tbsp lime juice
2tsp Thai fish sauce
1tsp soft brown sugar
2tbsp chopped unsalted peanuts
2 spring onions, sliced diagonally
2 limes, quartered
1. Cook the noodles in a large saucepan of boiling water for 3 minutes. Drain them and transfer to
a bowl of cold water.
2. Meanwhile, heat the oil in a large wok or frying pan over a high heat. Add the ginger, garlic and chilli and stir-fry for 1 minute. Add the prawns and cook for 3 minutes, or until pink.
3. Drain the noodles well and add them to the pan, then add the spinach leaves, beansprouts, lime juice, fish sauce and sugar. Toss over a high heat for 2 minutes, or until the noodles are hot and the spinach just wilted. Sprinkle the peanuts over. Season to taste with salt and freshly ground black pepper. Serve garnished with the spring onions
and lime wedges.