Ingredients: 

150g Medium Rice Noodles

1 tbsp Vegetable oil

150g Tiger prawns, de-veined and peeled

1 Garlic clove, crushed

1 Red Chilli, de-seeded and fined chopped

4 Spring onions, trimmed and cut into 2.5cm lengths

1 Lime

1/2 tbsp Thai sweet chilli dipping sauce

2 tsp Palm sugar or brown sugar

1 Egg

1 tbsp Coriander, chopped

1 tbsp Salted peanuts, chopped

Method: 

1. Cook the rice noodles according to pack instruction and set aside.

2. Heat the oil in a wok and stir fry the prawns for 2 minutes and set aside.

3. Reheat the wok, add the garlic, chilli and spring onions and stir fry for 1 minute.

4. Stir in the noodles, lime juice, sweet chilli dipping sauce and sugar.

5. Push the noodles and vegetables to one side, then crack the egg into the centre. Keep stirring the egg for 30 seconds until it begings to set and resembles a broken-up omelette.

6. Return the prawns to the wok and give a last stir and serve on a warm plate. Garnish with coriander and crushed peanuts.