Stir-fried Rice Noodles with Prawns

The Thais regularly enjoy tasty rice or noodle dishes, especially those offered by the food stalls on the streets of every Thai city and town. As a snack or light meal, noodles are satisfying and refreshing. They are commonly eaten throughout Southeast Asia – it is the special seasonings that make this recipe a Thai favourite.

I have enjoyed this simple dish many times; it is easy to put together and always a pleasure. As a snack food, this is rather sustaining; the prawns with light noodles can also be presented perfectly as the centrepiece of a nice luncheon or dinner.


  • 225 g (8 oz) wide dried rice noodles
  • 450 g (1 lb) raw prawns
  • 2 tablespoons groundnut (peanut) oil
  • 2 tablespoons coarsely chopped garlic
  • 2 large fresh red or green Thai chillies, seeded and chopped
  • 175 g (6 oz) fresh beansprouts
  • 2 eggs, beaten
  • 1 tablespoon light soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons white rice vinegar or cider vinegar


  • 1 lime, cut into wedges


Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.

Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with 1 tablespoon of salt, then rinse well and pat dry with kitchen paper.

Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the prawns and stir-fry for about 2 minutes. Remove the prawns with a slotted spoon and set aside. Reheat the wok, add the garlic and chillies and stir-fry for 1 minute, then add the noodles and stir-fry for another minute. Finally, add the beansprouts, eggs, soy sauce, lime juice, fish sauce, sugar and vinegar, and continue to stir-fry for 3 minutes. Then return the prawns to the wok, mix well and stir-fry for 2 minutes.

Turn the mixture onto a platter. Garnish with lime wedges and serve at once.