Almost a national dish of Thailand, Mary Cadogan’s simplified take makes it easy to shop for – and very authentic tasting
Total time30 mins
Serves 2-3
125g (half a 250g pack) rice noodles3 tbsp lime juice about 2 limes½ tsp cayenne pepper2 tsp light muscovado sugar2 tbsp fish sauce (nam pla)2 tbsp vegetable oil200g cooked and peeled tiger prawn, tails left on4 spring onions, sliced140g beansprout25g salted peanut, finely choppeda small handful of coriander leaves
STEP 1Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.STEP 2Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.STEP 3Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.STEP 4Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
