Thai style noodles -- (from Step-by-Step Thai Cooking, The Hawthorn Series)

300 g rice "Stick" noodles
200 g peeled cooked baby prawns 3 tbsp vegetable oil
1 tsp chopped garlic cloves
2 eggs, beaten
150 g bean sprouts
1 tbsp light soy sauce
2 tbsp fish sauce

Drop noodles into boiling water and cook for 5 minutes. Drain well and spread on a tray to dry.

Stri-fry the prawns, garlicin half the oil. Remove and set aside.

Pour the beaten egg into the pan, swirling over high heat so the egg cooks in a thin crepe. Turn when the underside is firm. Remove, roll up and cut into fine shreds, or break up into small pieces in the pan and then remove.

Stir-fry the bean sprouts until they are only just beginning to turm limp. Do not overcook. Remove from pan.

Add remaining oil and stir-fry the noodles until they are coated with the oil. Return the prawns to the pan with half the egg, all the bean sprouts, and the remaining ingredients. Mix together well and heat throughly.

Pile the noodles onto a platter and garnish with the remaining egg and green chives roasted peanuts, arrange lime wedges around the edge.

Serves 4-8.

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