Delicious with an Alsace Riesling or an Alsace Pinot Blanc
2 tbsp ground nut oil
20 tiger prawns uncooked, shelled and cleaned
2 garlic cloves, chopped
250g medium rice noodles soaked in boiling water for 5 minutes and drained
2 eggs lightly beaten
4 tbsp Thai sweet and sour sauce
1 tsp Thai fish sauce
Juice of ½ a lemon or lime
1 tbsp sugar
1 tsp grated pickled mooli*
125g bean sprouts
20g roast peanuts coarsely chopped
6 spring onions or Thai chives cut into 30 mm slanted strips
1 tsp chilli flakes
1 small bunch fresh coriander chopped
In a wok, heat the oil and quickly fry the prawns for 2 minutes. Remove with a slotted spoon when cooked, leaving the oil in the pan.
Reheat the wok, add the garlic and fry for ½ minute.
Stir in the noodles and toss, pour in the egg and gently stir to retain pieces of cooked egg.
Add the two sauces, lime juice, sugar, mooli and prawns. Heat and stir in the bean sprouts, cook for 1 minute, toss in the peanuts.
Divide into dishes and sprinkle with the spring onions or chives, chilli flakes and coriander.
* mooli is a long white Japanese vegetable of the radish family, also known as daikon.