Spicy Thai prawn noodles

These low-fat noodles make for a no-fuss supper and will be on the table in 30 minutes

Ingredients

200g Thai rice noodles

1 tbsp sesame oil

2 eggs, beaten

1 red chilli, finely chopped

1 thumb-size piece ginger, grated

450g peeled cooked Atlantic prawns

1 tbsp soy sauce

small bunch coriander, roughly chopped

½ small bunch mint, roughly chopped

zest and juice 1 lime

small handful roasted peanuts, chopped 

 

Method

1. Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
2. Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.