100g folded rice noodles (sen lek)

zest and juice 1 small orange

1-2 tsp fish sauce

1 tsp chili paste

1 tsp lemongrass paste

2 tsp light brown soft sugar

1 tbsp sunflower oil

25g ginger, scraped and shredded

1 tbsp garlic infused oil

1 red pepper, deseeded and sliced

140g beansprouts

175g pack raw king prawns

handful chopped basil

handful chopped coriander

Serves - 4


Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins.

Stir together the orange juice and zest, fish sauce, sugar, chili paste, lemongrass paste, garlic infused oil and 3 tbsp water to make a sauce.

Heat the oil in a large wok and add half the ginger. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more.

Pour in the sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink.

Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.

Recipe adapted from: Good Food
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