Fried rice noodles with prawns
easy
40 mins
40 mins
Ingredients
- 250 g Rice ribbon noodles
- 7-10 Tbsp Salt
- 450 g peeled shrimps
- 2 Garlic cloves
- 3 Shallots
- 2 red chillies
- 200 g Mung bean seedlings
- 1 (approx. 250 g) Paksoi
- 2–3 Spring onions
- 3 Eggs
- 3 TABLESPOONS Peanut kernels
- 3 TABLESPOONS Oil
- 2 TABLESPOONS Lime juice
- 4 TABLESPOONS Fish sauce
- 1-2 TABLESPOONS sweet-and-hot Asian chili sauce
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Soy sauce
- 7-10 Tbsp Organic lime and coriander
- 7-10 Tbsp to garnish
Directions
- 1
Soak the ribbon noodles in warm water for about 15 minutes or cook them in salted water until firm to the bite (see package instructions). Carve the prawns lengthwise on the back and remove the dark intestine. Wash the shrimps, dab dry.
- 2
Peel garlic and shallots and dice finely. Clean the chilli, cut lengthwise, remove seeds, wash and cut into rings. Sort and wash the sprouts. Clean, wash and chop the paksoi and spring onions.
- 3
Beat the eggs. Drain the pasta well.
- 4
Roast the nuts in a wok or a large pan and take them out. Heat 1 tablespoon of oil in it. Fry the prawns for about 2 minutes and take them out.
- 5
Heat 2 tablespoons of oil in the frying fat. Fry the garlic, shallots and chillies for about 1 minute. Add the noodles and fry for 2-3 minutes. Add eggs, lime juice, 3 tbsp. fish sauce and chilli sauce to the noodles while stirring.
- 6
Fry for about 3 minutes.
- 7
Add shrimps, paksoi and sprouts to the noodles. Fry for about 2 minutes. Season with 1 pinch of sugar, pepper, soy sauce and 1 tablespoon of fish sauce. Arrange the fried noodles. Sprinkle with nuts and spring onions.
- 8
Garnish with lime and coriander. Drink tip: Beer, e.g. Singha.
Nutrition Facts
620 kcal
65 g
21 g
39 g
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