Thai stir-fried noodles. Since most commentators say that there are as many variations as there are cooks in Thailand, I will deliberately avoid the use of the word “classic”.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 25 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 10 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nSoak the rice noodles in warm water for 20 mins, then drain and set aside.<\/p>\n Heat the oil in a wok over high heat and, when the oil smokes a little, stir-fry the prawns for 2 mins. Remove the prawns with a slotted spoon and set aside.<\/p>\n Back to the wok, add the garlic, shallots and chillies, and stir-fry for 1 minute. Now add the noodles and stir-fry for another minute. Now add the beansprouts, eggs, soy sauce, lime juice, fish sauce, sugar and some ground black pepper and continue to stir-fry for 3 mins. Finally, return the prawns to the wok and stir-fry for another 2 mins.<\/p>\n Turn the mixture onto a platter and garnish with the lime wedges, coriander, spring onions, peanuts and chilli flakes, and serve at once.<\/p>\n<\/div>\n |