Braised sprouts

Serves 4-6

For the sauce

• 200g rice sticks
• 2 tbsp rice bran oil
• 3 eggs
• 200g frozen prawns
• 100g frozen peas
• 2 cloves garlic

To serve

• 2 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp tomato sauce
• 2 tbsp soft brown sugar
• 1 tbsp chilli sauce

• 50g dry-roasted peanuts
• 1 bunch spring onions
• 100g bean sprouts
• 1 handful coriander
• 2 tbsp rice bran oil
• 500g sprouts
• 3 shallots
• 2 cloves garlic
• 1 tbsp ginger
• 2 red chillies
• 250g coconut milk

Step 1
You can also add thin strips of any vegetables to the noodles, if you fancy.

Step 2
Cover the rice sticks in lots of boiling water and leave for 15 minutes.

Step 3
While the rice sticks are soaking, heat 1 tbsp oil in a large frying pan or wok.

Step 4
Pour in the eggs and swirl around the pan to create a thin omelette.

Step 5
Cook for a minute, then, when almost cooked, roll up the omelette and tip it out on to a board.

Step 6
Slice into thin rounds.

Step 7
Heat the remaining oil in the pan.

Step 8
Fry the prawns with the peas for 2 minutes.

Step 9
Add the garlic, then stir-fry quickly before mixing in the lime juice, fish sauce, tomato sauce, brown sugar and chilli sauce.

Step 10
Bring to a simmer and cook for 1 minute.

Step 11
Drain the noodles well and toss them in the pan for 2 minutes.

Step 12
Check the seasoning and balance of flavours.

Step 13
Finish the dish by folding through the sliced egg, peanuts, onions and bean sprouts, then sprinkle with chopped coriander.

Step 14
Heat the oil in a large pan.

Step 15
Add the sprouts and stir-fry for about 5 minutes, or until nicely browned.

Step 16
Add the shallots, garlic, ginger and chillies, then cook for another 2 minutes over a gentle heat.

Step 17
Add the coconut milk and bring up to a simmer.

Step 18
Cover the pan and allow it all to cook for 5 minutes, or until the sprouts are tender, adding a little water if the pan becomes too dry.

Step 19
Check the seasoning before serving.