Ingredients:
- 225 g Dried Flat Rice Noodles (1/4 inch wide)
- 450 g Raw Prawns, peeled and deveined
- 4 cloves Garlic, minced
- 1 Tbsp Fresh Ginger, minced
- 2 medium Shallots, thinly sliced
- 1 large Red Bell Pepper, thinly sliced
- 2 medium Carrots, julienned
- 150 g Bean Sprouts
- 3 Tbsp Fish Sauce
- 2 Tbsp Low-Sodium Soy Sauce (or Tamari)
- 3 Tbsp Brown Sugar, packed
- 1 Tbsp Rice Vinegar
- 1 tsp Sriracha or Fresh Red Chilli, finely chopped (to taste)
- 3 Tbsp Vegetable or Peanut Oil, divided
- 60 g Roasted Peanuts, roughly chopped
- 1/2 cup Fresh Coriander, chopped
- 2 Fresh Lime wedges
Instructions:
- Place rice noodles in a large bowl and cover completely with hot tap water. Soak according to package directions (usually 10-15 minutes) until pliable but still firm (al dente). Drain immediately and set aside.
- In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, rice vinegar, and Sriracha until the sugar is fully dissolved. Set the sauce aside.
- Pat the prawns completely dry. Heat 1 tablespoon of oil in a large wok over medium-high heat until shimmering. Add prawns and cook quickly (about 1-2 minutes per side) until just pink. Remove immediately and set aside.
- Add the remaining 2 tablespoons of oil to the hot wok. Toss in the minced garlic, ginger, and sliced shallots. Stir-fry vigorously for 30–45 seconds until fragrant.
- Add the julienned carrots and sliced bell pepper. Stir-fry for 2–3 minutes until they start to soften but retain crunch.
- Add the drained noodles and the cooked prawns back into the wok. Pour the prepared sauce mixture evenly over everything.
- Using tongs, rapidly toss and stir-fry everything together for 1–2 minutes until the noodles are perfectly coated and steaming hot.
- Turn off the heat. Toss in the bean sprouts and half of the chopped peanuts. Give one final, quick toss.
- Divide immediately among bowls. Garnish generously with the remaining chopped peanuts, fresh coriander, and serve with a wedge of fresh lime for squeezing.