Ingredients
- 200g medium-thick rice noodles
- 20ml (1 tablespoon) peanut oil
- 2 garlic cloves, chopped
- 4 spring onions, sliced, plus extra to garnish
- 2 red chillies, seeded, chopped
- 150g green prawns, peeled, with tails on
- 40ml (2 tablespoons) fish sauce
- 1 tablespoon shaved palm sugar* or brown sugar
- 40ml (2 tablespoons) lime juice
- 2 eggs, lightly beaten
- 50g deep-fried tofu puffs*
- 1/4 cup chopped fresh coriander
- 1/2 cup trimmed beansprouts
- 1/4 cup roasted chopped peanuts, to garnish
- Fried shallots*, to garnish
Method
- Step 1Place noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.
- Step 2Heat the oil in a wok over high heat. Add the garlic, onion and chilli and stir-fry quickly for a few seconds. Add the prawns and cook for 1 minute, then add the fish sauce, sugar, lime juice, egg and tofu.
- Step 3Cook, stirring, for a further minute until combined, then toss in the coriander and beansprouts.
- Step 4Pile into serving bowls and garnish with peanuts, onions and fried shallots.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1668 kj
Energy
15g
Fat Total
3g
Saturated Fat
4g
Fibre
16g
Protein
147mg
Cholesterol
1100.46mg
Sodium
5g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
* Palm sugar, tofu puffs and fried shallots are available from Asian supermarkets.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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