2tbsp chopped coriander
1 red thai chilli, deseeded and finely choopped
4 tbsp vegetable oil
250g raw tiger prawns, peeled
4 shallots, finely chopped
1 tbsp sugar
4large eggs, beaten
2 tbsp oyster sauce
1 tbsp Thai fish sauce
Juice of 1 lime
350g flat rice noodles, cooked according to packet instructions
4 spring onins, sliced
115g unsalted roasted peanuts, coarsely chopped
1 lime, cut into 4 wedges to serve
1. Mix together coriander, chilli and vegetable oil. Heat half the mixture in a wok. add the prawns and stir fry for 1 minute. Remove and set aside.
2. Add the remaining herb oil to the wok and stir fry the shallots for 1 minute. Add the sugar and the eggs and cook for 1 minute stirring frequently to scramble the eggs as they begin to set.
3. Stir in the oyster sauce, fish sauce, lime juice, noodles and beansprouts and return the prawns to the wok. stir fry for 2 munutes or until piping hot.
4. To serve,, divide between 4 individual bowls, scatter the remaining peanuts on top and add a lime wedge.