A simple version of the Thai classic – serve it with sweet chilli sauce and prawn crackers, plus a sprinkling of chopped, roasted peanuts, if you like.
SERVES 4 – 30 minutes.
– 200g/8oz rice noodles
– 200g/8oz raw peeled king prawns.
– 1 tsp finely chopped or grated ginger.
– 2 tbsp sunflower oil.
– 4 eggs, beaten.
– 100g/4oz beansprouts.
– 4 baby pak choi or 1 small young cabbage, shredded.
– 6 spring onions, thinly sliced.
– 1 tsp soy sauce.
Step 1:Pour a kettleful of boiling water over the noodles and cover for 10 minutes. Meanwhile, mix together the prawns and ginger. Heat 1 teaspoon of the oil in a large non-stick frying pan and stirfry the gingery prawns over a high heat for 2 minutes until pink. Tip into a bowl.
Step 2:Return the pan to the heat and add a tablespoon of the oil. When hot, pour in the beaten eggs, spreading them out to form an even layer. Cook until set, then lift out of the pan, roughly shred with a knife and set aside. Drain the noodles.
Step 3:Heat the remaining oil in the pan and stir-fry the beansprouts, pak choi or cabbage and spring onions for 2 minutes or until the pak choi softens. Return the prawns, noodles and eggs to the pan and add the soy sauce, tossing to combine. Serve immediately.
Note : PER SERVING 362 kcals, protein 21g, carbs 44g, fat 13g, sat fat 3g, fibre 1g, sugar 2g, salt 0.82g