Serves 4

Ingredients Prepared:

   9 oz thin glass noodles
   2 tbsp sunflower oil
   1 onion, sliced
   2 red chillies, deseeded and chopped
   4 lime leaves, thinly shredded
   1 tbsp fresh coriander
   2 tbsp palm sugar
   2 tbsp fish sauce
   1 lb raw tiger prawns (Cooked Prawns), peeled

How to Cook:

Cooking Noodles

In large large bowl, place the noodles and pour over enough boiling water to soak then leave to stand for 5 minutes. Drain thoroughly and set aside

Saute Ingredients and Prawns

On large preheated skillet, heat the sunflower oil until really hot. Add the onion, red chillies and lime leaves to the wok and stir-fry for 1 minute. Add the coriander, palm sugar, fish sauce and prawns to the skillet and stir-fry until the prawns turn pink.

Adding Noodles

If finished saute ingredients, pour the drained noodles to the skillet, toss to mix well, and stir-fry for 2 minutes or until heated through. Remove the noodles and prawns to the serving bowls and serve in warm