The finished recipe. Prawn Rice Noodles with Peanuts and LimeIngredients 1 to 6. 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 juiceIngredients 7 to 12. 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 oilStep 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.Step 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.Step 3. Add the noodles and the sauce and toss for two minutes until the noodles have drunk it.Step 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.
Fuel8
