Serves 4
200g pack thick rice noodles
Bunch of coriander
2 cloves of garlic
3cm piece fresh root ginger, peeled
1 tbsp vegetable oil
1 yellow pepper, deseeded and thinly sliced
40g sugar snap peas
1 egg, beaten
1 red chilli, deseeded and finely chopped
1 tbsp caster sugar
3 tbsp fish sauce
2 tbsp oyster sauce
100g beansprouts
Juice of 1 lime
50g roasted peanuts, roughly chopped
bunch of spring onions, thinly sliced
Cook the noodles according to pack instructions. Cut the stalks off the coriander and finely chop them (set the leaves aside for later). Tip the chopped stalks into a mortar with the garlic and ginger, then pound to make a paste.
Heat a wok and, when smoking, tip in the oil then the paste. Cook for a few secs, then stir in the pepper and peas. Cook for a few mins more until softened, then pour in the egg and chilli. Stir until cooked, then add the sugar, fish and oyster sauces. Drain the noodles, then add to the pan.
Toss everything together, adding a little water if the noodles seem a bit dry. Just before serving, stir in the beansprouts and lime juice. Place on a serving plate and scatter over the roasted peanuts, spring onions and coriander leaves.