Meals and Courses

  • 125 g (4 oz) rice noodles
  • 65 g (2½ oz) cucumber, thinly sliced
  • 2 tablespoons rice vinegar
  • 2 tablespoons caster sugar
  • 1 egg, beaten
  • oil spray
  • 4 shallots, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon ground coriander
  • 2 peppers, chopped
  • 3 red chillies, sliced
  • 1 tablespoon Thai fish sauce
  • 250 g (8 oz) cooked peeled prawns
  • 1 tablespoon soy sauce
  • salt
  • fresh coriander leaves
  • 3 tablespoons chopped roasted peanuts
  • 2 spring onions, finely sliced
  • prawn crackers

Cook the noodles according to the instructions on the packet. Drain, rinse well and set aside.

Pickle the cucumber in equal quantities of rice vinegar and sugar for 5 minutes, drain and set aside.

Mix the egg with 3 tablespoons water. Spray a wok or large frying pan with oil and, when it is quite hot, make a thin omelette with the egg mixture. Roll it up, leave to cool and cut into thin strips.

Combine the shallots, garlic, ginger and ground coriander in a large bowl. Add the peppers, chillies, fish sauce, prawns and noodles and mix in, using 2 spoons to lift and stir, until they are thoroughly combined. Add the soy sauce and salt to taste.

Transfer to a serving dish and serve with the omelette strips, pickled cucumber, coriander leaves, peanuts and spring onions, and with prawn crackers on the side.

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