This is an extremely tasty recipe making the most out of your store cupboard ingredients. Remember to soak the rice noodles for an hour in water, or your noodles will go dry and won't be very tasty.
- 250g dried rice noodles
- 100g plain flour
- Peanut oil
- 4 tbsp. peanuts
- 45g palm or caster sugar
- 2 shallots
- 1 garlic clove
- 4 tbsp. lime juice
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- 1 tbsp. chilli oil
- 1 tbsp. lemongrass
- 1 handful of mint
- 1 handful of chopped coriander
Once the noodles have been soaking for an hour, drain them.
Bring a pan of water to the boil and turn off the heat. Drop the noodles into the water for about five minutes and then drain again. Leave to one side.
Prepare the herbs. Finely slice the lemongrass. Finely chop the mint and coriander. Toast and finely chop the peanuts. Finely slice the shallots into rings. Mince the garlic clove.
Heat the peanut oil in a wok.
Cook the garlic for around 3 minutes, but don’t let it brown.
Add the sugar and stir until dissolved.
Add the lime juice, soy sauce, fish sauce, chilli oil and lemongrass. Stir well.
Add two thirds of the peanuts, mint and coriander, and stir well to mix.
Add the drained rice noodles. Take off the heat.
Dust the shallots with the flour and shake off the excess. Fry in some oil in a frying pan for around 3 to 4 minutes or until golden brown and crispy.
Serve the noodles with the shallots on top and the other third peanuts, mint and coriander.