SERVES 4 PREP 20 MINS
COOK 15 MINS
200g dried rice noodles
3tbsp groundnut oil
2 eggs, lightly beaten
2 garlic cloves, crushed
1 chilli, deseeded and chopped
400g pack prawns, defrosted if frozen
200g beansprouts, rinsed
1 bunch spring onions, roughly chopped
6tbsp Thai fish sauce
2tbsp tomato ketchup
juice 2 Fairtrade limes
2tbsp demerara sugar
4tbsp coriander leaves
4tbsp dry-roasted peanuts
1 Cover the noodles with boiling water and leave for 15 mins until they are tender.
2 Meanwhile, heat 1tbsp oil in a small non-stick pan. Add the eggs, swirl to coat the base and season. Cook for a few mins until firm. Slide a palette knife underneath to loosen it, tip on to a board, roll up and thinly slice.
3 Pour 2tbsp oil into the wok and heat. Add the garlic, chilli and prawns. Cook over a high heat for 2 mins, then add the beansprouts and spring onions and cook for another 2 mins to warm through.
4 Drain the noodles, rinse with cold water, tip into a bowl and stir in 1tbsp oil, to stop them sticking.
5 Add the noodles to the wok, pour in the fish sauce, tomato ketchup, lime juice and sugar. Toss together and warm through over a high heat. To serve, scatter with coriander leaves, peanuts and omelette slices.