Full ingredients list:
- 250g rice noodles
- 24 prawns, defrosted, shelled and tails removed
- 1 tablespoon chilli paste
- 4 cups chopped bok choy
- 4 carrots, sliced into batons
- 3 spring onions, sliced diagonally
- 1/4 cup roasted, unsalted peanuts 3 kaffir lime leaves, thinly sliced (optional)
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/4 cup water
- 1 lime, juiced
- 1 sliced red chilli
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook rice noodles per packet directions. Drain and set aside. In a jug, combine sauce ingredients and set aside.
Step 2 Heat a wok or large pan over a medium-high heat. Spray with oil. Add prawns and chilli paste. Stir-fry until prawns are coloured and cooked through. Remove from pan and set aside.
Step 3 Spray pan with oil and add bok choy, carrots and spring onions. Stir-fry for 2–3 minutes. Add noodles to pan, toss to combine and stir-fry for 1 more minute. Add sauce and toss to coat noodles. Return prawn mixture to pan, with peanuts and lime leaves (if using). Toss to combine and heat through. Serve immediately.
Make it vegetarian: Replace prawns with cooked, cubed tofu and egg. Replace fish sauce with reduced-salt soy sauce.
About this recipe
First published: March 2012