- 1 x 375g pkt rice stick noodles (see note)
- 2 tablespoons vegetable oil
- 1 red onion, halved, thinly sliced lengthways
- 3 garlic cloves, finely chopped
- 2 long fresh red chillies, thinly sliced
- 220g (1 1/2 cups) coarsely chopped peanuts
- 200g green prawns, peeled, deveined
- 2 eggs, lightly whisked
- 80ml (1/3 cup) Massel chicken style liquid stock
- 60ml (1/4 cup) fish sauce
- 60ml (1/4 cup) soy sauce
- 60ml (1/4 cup) fresh lime juice
- 2 tablespoons caster sugar
- 1/2 cup fresh coriander leaves
- 1 butter lettuce, leaves separated, washed, dried
- Step 1Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 15 minutes or until tender. Drain.
- Step 2Meanwhile, heat 1 tablespoon of oil in a large wok over high heat. Add the onion, garlic, chilli and peanuts. Stir-fry for 3 minutes or until the onion is starting to brown. Transfer to a plate.
- Step 3Add the remaining oil to the wok. Add the prawns and stir-fry for 3 minutes or until almost cooked.
- Step 4Add the egg to the wok and stir-fry for 1 minute or until scrambled. Add the noodles, peanut mixture, stock, fish sauce, soy sauce, lime juice and sugar, and toss to combine. Remove from heat. Stir in three-quarters of the coriander.
- Step 5Arrange the lettuce leaves on a serving plate and top with the noodle mixture. Sprinkle with the remaining coriander leaves to serve.
Rice stick noodles, sometimes labelled Thai noodles, are thin dried rice noodles. Find them in the Asian section of the supermarket.
Make it ahead: Start cooking this recipe 20 minutes before serving.
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Australian Good Taste