Ingredients

• 125g (half a 250g pack) rice noodles


• 3 tbsp lime juice about 2 limes


• ½ tsp cayenne pepper


• 2 tsp light muscovado sugar


• 2 tbsp fish sauce (nam pla)


• 2 tbsp vegetable oil


• 200g cooked and peeled tiger prawn, tails left on

Put the noodles in a huge heatproof bowl, pour bubbling water over them and take off for 4 minutes, at that point deplete and revive beneath cold running water. Put the lime juice, cayenne, sugar and angle sauce in a bowl and blend well. Have all the other fixings prepared by the cooker. Warm the oil and sear the prawns until warmed through. Include the spring onions and noodles and hurl around.

Tip within the lime juice mixture, at that point blend within the beansprouts and half the peanuts and coriander. Cook for 1 miniature until everything is warmed through. Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.