- 1/2 bunch shallots, trimmed
- 250g Chang's Thai-style rice noodles
- 1 1/2 tablespoons peanut oil
- 2 eggs, lightly beaten
- 20 green prawns, peeled, deveined, tails intact
- Pinch Masterfoods dried chilli flakes
- 1/3 cup (80ml) fresh lime juice
- 1/3 cup (80ml) fish sauce
- 2 tablespoons brown sugar
- 2 cups (130g) bean shoots
- 1 bunch coriander, sprigs picked
- Roasted unsalted peanuts, chopped, to serve
- Lime wedges, to serve
- Step 1Cut the shallots into 10cm lengths, then cut into thin strips lengthways.
- Step 2Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soak. Drain.
- Step 3Meanwhile, heat 2 teaspoons of the oil in a wok or large frying pan over a high heat. Add the eggs. Swirl the pan to coat the base. Cook for 2 minutes or until set. Transfer to a chopping board. Roll up the omelette and slice them into 1cm-thick strips.
- Step 4Heat the remaining oil in the wok or frying pan over a medium-high heat. Add the prawns and chilli flakes. Cook, tossing, for 3 minutes or until the prawns are cooked through.
- Step 5Add the noodles, lime juice, fish sauce, brown sugar, bean shoots, coriander and shallots. Toss through until well combined. Top with chopped peanuts and serve with lime wedges for decoration.
- Low kilojoule
- Low sugar
Rice noodles: Make any meal more substantial and filling. Soak the noodles in hot water, then drain and add them to stir-fries, curries and soups.
Dried chilli flakes: A popular condiment in Asian cuisine, it often sits in a small dish at the table along with soy sauce for people to use as they choose.
Bean shoots: These inexpensive and tasty vegies are a good source of vitamin C. Add any leftovers you might have to your stir-fries or healthy salads.
- Author: Gemma Purcell
- Publication: Fresh Living