Prawn Rice Noodles with Peanuts and Lime
Makes 1 serving

INGREDIENTS
150 g Cooked prawns, peeled (Cooked weight, as sold chilled.)
150 g Cooked rice noodles (Cooked weight, after soaking.)
1 large, about 55 g Egg
2 tsp (10 g) Fish sauce
1 tsp (4 g) Sugar
One lime, plus a wedge Lime juice
A pinch Chilli flakes
15 g Peanuts, roasted unsalted
60 g Carrot
30 g Spring onion
2 cloves, about 6 g Garlic
5 g Rapeseed oil

METHOD
1. Mix the fish sauce, sugar, lime juice and chilli flakes in a cup. Cut the carrot into matchsticks and crush the peanuts under a pan.
2. Get the wok hot, add the oil and garlic for twenty seconds, then crack in the egg and scramble it into curds for thirty seconds. Push it to one side.
3. Add the noodles and the sauce and toss for two minutes until the noodles have drunk it.
4. Add the prawns, carrot and spring onion and toss for one more minute, just long enough to heat the prawns through. Peanuts on top, lime wedge on the side.

Contains eggs, fish, crustaceans and peanuts.

RECIPE NOTES
Cooked prawns need heating, not cooking. A minute in the wok is enough; longer and they tighten into rubber.
The sauce is fish sauce, sugar and lime and nothing more. A teaspoon of tamarind paste is what a restaurant would add, and it is worth it at about 10 kcal.

Full recipe: https://www.getfuel8.com/recipes/prawn-rice-noodles-peanuts-lime
