Prawn, lime, peanut and herb rice noodles

Name: Prawn, lime, peanut and herb rice noodles
Ingredients: vegetable or sunflower oil, for frying; vegetable or sunflower oil, for frying; 1–2 garlic cloves, finely chopped; 150 g raw shelled prawns (or defrosted frozen ones); 100 g thick or thin rice noodles; 1 small carrot, coarsely grated or cut into ribbons with a vegetable peeler; 1 small carrot, coarsely grated or cut into ribbons with a vegetable peeler; small handful of salted peanuts, roughly crushed; sea salt and freshly ground black pepper; 1 green chilli, finely chopped; 1 spring onion, thinly sliced; small bunch of mint and/or coriander, roughly chopped; small bunch of mint and/or coriander, roughly chopped; 1 tbsp soft light brown sugar or palm sugar; 1 tbsp soft light brown sugar or palm sugar; 1 red chilli, finely diced; 1 garlic clove, finely grated; sea salt and freshly ground black pepper; lime wedge, to serve (optional); grated zest and juice of 2 unwaxed limes; 1 tbsp fish sauce

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

This is a super dish to rustle up when you’re tired and hungry – it takes just minutes to prepare and can be eaten either hot or at room temperature. An ice-cold beer alongside wouldn’t go amiss, but a glass of green or jasmine tea also makes an excellent accompaniment.

Ingredients

100 g thick or thin rice noodles
vegetable or sunflower oil, for frying
150 g raw

Fish course
Pescatarian

Method

Combine the ingredients for the sauce in a bowl.

Cook the rice noodles according to the packet instructions until al dente, drain, toss them in the sauce and set aside.

Meanwhile, heat a little oil in a skillet or frying pan over a medium heat, add the prawns and fry for a few minutes until golden-pink and opaque – remove them from the pan as soon as they’re done so they don’t b