- 0:25 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Ingredients
- 250g rice stick noodles
- 2 tablespoons peanut oil or rice bran oil
- 20 peeled green prawns, tails intact
- 1 garlic clove, finely chopped
- 2 spring onions, finely chopped
- 1/4 cup (60ml) fish sauce
- 2 1/2 tablespoons tamarind concentrate*
- 1/4 teaspoon chilli powder
- 1/4 teaspoon mild paprika
- 1 large egg, lightly beaten
- 1 bunch chives, cut into 2cm lengths
- 2 cups (160g) bean sprouts
- 4 fried tofu puffs* (optional), halved
- 1/3 cup (50g) peanuts, toasted, chopped, or 2 tablespoons desiccated coconut, toasted
- 1/2 cup chopped coriander
- Lime wedges, to serve
Method
- Step 1Place the noodles in a large bowl and pour over enough boiling water to cover. Stand for 15 minutes, occasionally stirring with tongs, then drain.
- Step 2Heat the oil in a wok over high heat. Add the prawns, garlic and spring onion, and stir-fry for 1 minute. Add the noodles and stir to combine. Add fish sauce, tamarind or vinegar, chilli powder and paprika and stir-fry 30 seconds. Add egg and stir-fry for a further minute or until egg has set. Add the chives, sprouts, tofu (if using), peanuts and coriander. Stir-fry until well combined. Serve immediately with a wedge of lime.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1669 kj
Energy
15g
Fat Total
3g
Saturated Fat
34g
Protein
1809.22mg
Sodium
4g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
* Tamarind concentrate and tofu puffs are available from Asian food shops. Substitute rice vinegar for tamarind concentrate if unavailable.
- Author: Kate Nichols
- Image credit: Mark Roper
- Publication: Taste.com.au
