Spicy Thai Prawn Stir-Fry Dinner
by Sue
(New York)
Add different vegetables to make different variations
120g rice noodles, uncooked
1 tbsp of vegetable oil
2 chillis, finely chopped
1 piece of fresh ginger, peeled and grated
2 cloves of garlic, crushed
1 red pepper, de-seeded and chopped
150g of broccoli, cut into small florets
4 spring onions, sliced
160g peeled raw prawns
2 pak choi (bok choy), chopped
1 tbsp of lime juice
1 tbsp of soy sauce
2 tbsp of sweet chilli sauce
2 tbsp of sherry or rice wine vinegar
Directions
1. Cook the noodles according to the directions on the packet. When cooked, drain and toss in the sesame oil.
2. Heat the vegetable oil in a non-stick frying pan or wok. Use a high setting to cook the ginger, garlic and chillies for 30 seconds then add the spring onions, red pepper, broccoli florets and prawns.
3. Cook until the prawns turn pink (around 4 minutes). Then add pak choi, noodles, lime juice, soy sauce, chilli sauce and sherry to the pan.
4. Continue cooking until the mixture is heated through and serve immediately. and prawns.
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