175g flat rice noodles
31/2 tbsp sunflower oil
12 large raw prawns, peeled, with tail shells left on
2 garlic cloves, sliced
1/2 red chilli, deseeded and sliced
2 medium eggs, beaten
3 tbsp Thai fish sauce
Juice of 1 lime
1 tbsp light muscovado sugar
4 tbsp roasted salted peanuts
6 spring onions, sliced on the diagonal
1. Cook the noodles according to the pack instructions. Drain and toss with 1/2 tablespoon oil.
2. Heat the rest of the oil in a large deep frying pan or wok. Add the prawns and stir-fry for 11/2 minutes. Add the garlic and chilli and cook for a further 30 seconds.
3. Pour in the beaten eggs and stir-fry for a few seconds until they look scrambled, then lower the heat and add the noodles, fish sauce, lime juice and sugar. Toss together for 1 minute until the noodles are hot, then add the peanuts, spring onions and beansprouts. Toss together for 1 minute and serve.