225g/8oz flat dried rice noodles
3 fresh red chilies
2 tbsp groundnut oil
1 tbsp garlic infused oil
3 tbsp fish sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp lime juice
1 tbsp soy free seasoning sauce
salt and freshly ground black pepper, to taste
1 tbsp sugar
225g/8oz fresh bean sprouts
handful fresh coriander
1 tbsp coarsely chopped roasted peanuts, for garnish
Serves - 2-4
Soak the rice noodles in a bowl of hot water for 25 minutes.
While the noodles are soaking, seed and finely chop the chilies.
When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.
Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the chilies and stir-fry for one minute.
Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy free seasoning sauce, pepper, and continue to stir-fry for two minutes, mixing well.
Add the bean sprouts and continue to stir-fry for four minutes.
Finally, add the coriander and stir-fry briskly for 30 seconds.
Turn onto a warm platter, sprinkle with the peanuts and serve at once.
Recipe adapted from: Good Food