Prawn Peanut Noodles
Prawn Peanut Noodles
Ingredients
Noodles & Base
- 1 x 375g pkt rice stick noodles (see note)
- 2 tbsp vegetable oil
- 1 red onion, halved, thinly sliced lengthways
- 3 garlic cloves, finely chopped
- 2 long fresh red chillies, thinly sliced
- 220g (1 1/2 cups) coarsely chopped peanuts
- 200g green prawns, peeled, deveined
- 2 eggs, lightly whisked
- 80ml (1/3 cup) Chicken stock
- 60ml (1/4 cup) fish sauce
- 60ml (1/4 cup) soy sauce
- 60ml (1/4 cup) fresh lime juice
- 2 tbsp caster sugar
- 1/2 cup fresh coriander leaves
- 1 butter lettuce, leaves separated, washed, dried
Instructions
- 1
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 15 minutes or until tender. Drain.
15 min - 2
Meanwhile, heat 1 tablespoon of oil in a large wok over high heat. Add the onion, garlic, chilli and peanuts. Stir-fry for 3 minutes or until the onion is starting to brown. Transfer to a plate.
3 min - 3
Add the remaining oil to the wok. Add the prawns and stir-fry for 3 minutes or until almost cooked.
3 min - 4
Add the egg to the wok and stir-fry for 1 minute or until scrambled. Add the noodles, peanut mixture, stock, fish sauce, soy sauce, lime juice and sugar, and toss to combine. Remove from heat. Stir in three-quarters of the coriander.
1 min - 5
Arrange the lettuce leaves on a serving plate and top with the noodle mixture. Sprinkle with the remaining coriander leaves to serve.