dry rice noodles
24 individual, tails intact
300 g, cut into 3cm cubes
1 cup(s), (1 bunch) cut into 4cm lengths
2 medium, halved lengthways, sliced diagonally
salt reduced chicken stock
¼ cup(s), (60ml) gluten-free variety
1 tbs, unsalted, finely chopped
1 medium, cut into wedges, to serve
- Prepare the noodles following packet instructions. Thinly slice the white section of the shallots and cut the green section into 4cm lengths.
- Heat 1 teaspoon of the oil in a wok or large, deep frying pan over medium-high heat. Stir-fry the prawns for 1-2 minutes or until light golden. Transfer to a large plate. Heat 1 teaspoon of the remaining oil over medium-high heat. Stir-fry the tofu for 3-4 minutes or until light golden. Transfer to the plate with the prawns.
- Heat the remaining oil over high heat. Stir-fry the beans, carrot and thinly sliced shallot for 3 minutes or until just tender. Add the noodles, stock, lime juice, fish sauce and sugar. Stir-fry until well combined. Add the prawns, tofu, coriander and remaining shallot. Stir-fry for 1 minute or until hot. Sprinkle with the peanut and serve with lime wedges.