Fried rice noodles with prawns

Name: Fried rice noodles with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Rice ribbon noodles; 450 g raw shrimps, without head and shell; 2 Garlic cloves; 3 Shallots; 2 red chillies; 200 g Mung bean sprouts; 250 g Paksoi; 3 Spring onions; 3 Eggs (size M); 3 TABLESPOONS Oil; 2 TABLESPOONS Lime juice; 4 TABLESPOONS Fish sauce; 1-2 TABLESPOONS sweet-and-hot Asian chili sauce; 1 TEASPOON Sugar; 7-10 Tbsp black pepper; 2 TABLESPOONS Soy sauce; 3 TABLESPOONS roasted peanut kernels; 7-10 Tbsp Lime wedges and coriander

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Rice ribbon noodles
450 g raw shrimps, without head and shell
2 Garlic cloves
3 Shallots
2 red chillies
200 g Mung bean sprouts
250 g Paksoi
3 Spring onions
3 Eggs (size M)
3 TABLESPOONS Oil
2 TABLESPOONS Lime juice
4 TABLESPOONS Fish sauce
1-2 TABLESPOONS sweet-and-hot Asian chili sauce
1 TEASPOON Sugar
7-10 Tbsp black pepper
2 TABLESPOONS Soy sauce
3 TABLESPOONS roasted peanut kernels
7-10 Tbsp Lime wedges and coriander

Directions

1
Soak the rice noodles in warm water in a large bowl for about 15 minutes. Cut the prawns open at the back and remove the intestines. Wash and drain well. Peel garlic and shallots and dice finely. Clean the chilli, cut lengthwise, remove seeds. Wash and chop the pod. Clean, wash and drain the sprouts. Clean, wash and chop the paksoi. Leek onions clean, wash and cut into strips. Whisk the eggs. Drain rice noodles well
2
Heat a wok or a large pan. Add 1 tablespoon of oil. Add the prawns and fry them for about 2 minutes, turning them over. Remove and put aside. Heat up the wok again, add 2 tbsp. oil. Add the garlic, shallots and chillies and fry while turning for about 1 minute. Add the noodles and fry for another 1 minute. Add eggs, lime juice, 3 tbsp. fish sauce and chilli sauce, stir-fry for another 3 minutes. Add shrimps, paksoi and sprouts to the fried noodles, fry for another 2 minutes. Season to taste with sugar, pepper, soy sauce and 1 tablespoon fish sauce
3
Serve, sprinkle with peanuts and spring onions. Garnish with lime wedges and coriander and serve immediately