Instead of boiling the noodles, you can drop them into hot oil to fry them. This makes them crisp and puffy - perfect for pairing with sweet, succulent prawns.
- 150g medium rice noodles
- Vegetable oil
- 600g raw, peeled, deveined prawns
- 3 garlic cloves
- 1 thumb-sized piece root ginger
- 1 red chilli
- 1 tbsp. runny honey
- Salt and pepper to taste
Mince the garlic cloves and ginger. Slice the red pepper in half and then remove the seeds with the back of your knife. Finely dice the chilli.
Heat a couple of inches of oil in a saucepan. Once hot, drop in the noodles. Cook for a couple of minutes in batches until puffed up and crunchy, then drain and set to one side on kitchen paper.
In a frying pan, heat a little more oil. Fry the prawns with the garlic, ginger and chilli for 5 minutes until opaque and cooked through, then toss with the runny honey and salt and pepper. Serve with the crispy noodles.