Ingredients:

12 large raw prawns, peeled
3.5 tbsp sunflower oil
2 garlic cloves, chopped
half a red chilli, deseeded and sliced
175g rice noodles
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, diagonally sliced
50g beansprouts

Method:

1. Cook the noodles as directed on the packet. Drain and toss in half a tablespoon of sunflower oil.

2. Heat the remaining sunflower oil in a wok or deep frying pan. add the prawns and stir-fry for 90 seconds. Add the chilli and garlic and cook for a further half minute.

3. Add the beaten eggs and stir-fry until they look scrambled. Lower the heat and add the lime juice, Thai fish sauce, muscovado sugar and noodles.

4. Mix and toss together for 1 minute until the noodles are hot, then add the beansprouts, spring onions and peanuts. Toss together for a further minute before serving.

Serves 2
Cooking time - 25 minutes