Ingredients

The following ingredients have 4 Servings
  • 150g rice noodles
  • 100ml sunflower oil
  • 1/4 tsp ground coriander
  • 2 kaffir lime leaves*, inner stem removed, finely shredded
  • 1 lemongrass stem (inner core only), grated
  • 3 long red chillies, seeds removed, thinly sliced lengthways
  • 3 spring onions, sliced on an angle
  • 1 garlic clove, finely chopped
  • 1 small red capsicum, very thinly sliced
  • 100g blanched snake beans* (or thin green beans), cut into 5cm lengths
  • Pinch of caster sugar
  • 2 tbs fish sauce
  • 250g peeled green prawns, tails intact
  • Juice of 1 lime
  • 150g dry roasted peanuts, chopped
  • Coriander leaves, to serve

Instruction

  • Soak noodles in hot water for 10 minutes until soft, then drain. Heat oil in a wok over medium-high heat. Add ground coriander, kaffir lime leaves, lemongrass, chilli and spring onion and stir for 1 minute or until fragrant. Add garlic, capsicum, snake beans, sugar and fish sauce. Cook for a further 2 minutes, then add prawns, lime juice and half the peanuts and stir fry for 2-3 minutes until the prawns turn pink.
  • Add noodles to wok and toss to combine. Serve with coriander leaves and remaining peanuts.