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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 4 servings |
||
| Calories 379 | ||
| Calories from Fat 112 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.5g | 19% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 172mg | 57% | |
| Sodium 903mg | 37% | |
| Potassium 327mg | 9% | |
| Total Carbohydrate 51.8g | 17% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 6.3g | ||
| Protein 14.8g | 29% | |
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Ingredients
- 200 g rice noodles
- 2 tablespoons canola oil
- 2 eggs, lightly beaten
- 1 tablespoon chopped ginger
- 2 large red chilies, chopped
- 25 medium green raw prawns, peeled,leaving just tail
- 1/4 cup lemon juice or lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 40 g bean sprouts
- 2 green onions, sliced
- 2 tablespoons chopped peanuts
Directions
1
Place the rice stick noodles in a bowl and cover with boiling water.2
Allow to soak till soft.3
Drain and rinse with cold water.4
Heat 1 tablepsoon of the oil in a wok over high heat.5
Add the eggs, swirl, stir gently and cook until just set.6
Remove from the wok and set aside.7
Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.8
Add the prawns and cook for 3 minutes or till they start to turn pinkish.9
Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.10
Toss through the cooked egg, beansprouts and green onions/scallions.11
Serve IMMEDIATELY, sprinkled with the peanuts.12
You can add more peanuts if you like it crunchier.
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- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: AussieYank
On May 3, 2005
Really great recipe for prawns as we get them fresh straight from the ocean. I added the chili at the end after I served my wife ( aussies can't take a lil heat,lol). Only thing I added was some soy sauce for a lil more salty taste.
From: sugarpea
On Aug 17, 2004
I adored this recipe. I took Sue L's comments to heart and cut back to 3T lemon juice, a FULL 2T fish sauce and removed the entire shell from the prawns. I might even try doubling the sauce next time as the noodles soaked it up or I cooked it a bit too long. LOVED the sauce's flavor and the chile's weren't too much for this chile lightweight. This is going to be my next dinner party entree. Just outstanding, KitchenManiac.
From: Sue L
On Mar 23, 2003
Overall a good dish, although the lime juice dominated the flavor and may have been too much. An addition of fish sauce helped to balance that out somewhat. I substituted shrimp for the prawns since I didn't have those. Also, I think it is best to shell the prawns/shrimp completely, as the tails were a little clumsy. The peanuts at the end of the dish were a nice touch! Thanks!
From: Latchy
On May 31, 2003
I liked this recipe but I made a slight change I left out the nuts as I did not have any in the cupboard and I added a big bunch of chopped fresh coriander. To me fish sauce chilli lime and coriander just go together.
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