Meals and Courses

Ingredients
  • 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
Directions

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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