I know I say this about all my recipes, but this dish is awesome. It’s all the rice noodle, soy sauce and eggy goodness of a stirfry, mixed with the freshness of juicy prawns, chopped cabbage and a hit of lime – both filling and light at the same time. You can mix in any other veggies you want – I’ve used baby corn in this version but broccoli and bean sprouts would taste great too.
In a large bowl, cover the rice noodles with boiling water and let sit until cooked slightly al dente, about five minutes or as per packet instructions. Drain, keeping a dash of water so they stay moist, and set aside.
Meanwhile, heat the olive oil in a large pan and fry garlic, chilli, peanuts and red onion for 1-2 minutes until fragrant. Add in prawns, baby corn and cabbage and cook until the vegetables start to soften.
Remove the stirfry mixture from the pan and pour in whisked eggs, stirring until cooked through. Add noodles and vegetable mixture and stir through, then pour in soy sauce, fish sauce, lime juice, sugar and chicken stock.
Keep on the heat for another minute or two until heated through and sauce has absorbed. Remove from heat and fold through coriander. Serve with a wedge of lime.