This recipe can be done with pretty much whatever you have to hand - if you want to use chicken instead just chop it in to fine pieces and fry first, remove from the pan and then continue to cook all the vegetables before adding the meat back at the end. Adding fish sauce at the end with the soy and lime works well too, but we don't have in the cupboard at the moment and it works fine without!
3 spring onions, sliced
2 cloves of garlic, sliced thinly
2 green chillies, chopped fine
a thumb sized piece of fresh ginger, chopped fine
1/2 yellow pepper, sliced thinly in to strips
handful of green beans
250g cooked prawns, shelled
2 whole limes plus a few quarters for serving
basil leaves, torn in to pieces and any other herbs you fancy (coriander is great but impossible to buy here in France)
Method (by AM)
Get all the ingredients prepped before starting any cooking as once you start everything goes very quickly and you won't have time to chop as you go.
Once you've done that cook the noodles as per the pack instructions - normally a few minutes in boiling water. Drain and return to the pan, throw a glug of nut oil or vegetable oil (never olive oil) over them and toss them around to coat in the oil. This will stop them sticking together. Stick the pan lid on to stop them cooling too much and set to one side.
Now get your wok or large open frying pan and get it really hot on the stove - it should be smoking and the whole pan (not just the base) needs to be hot. Pour around a tablespoon or two of nut oil in the pan and coat the sides. Immediately chuck in your spring onions, chilli, garlic and ginger and, controlling the heat to make sure they don't burn, fry for 2-3 minutes to soften until they are turning slightly golden.
Now add the peppers and beans, stir in to the pan, sprinkle a very small amount of water in to the pan (flick it from your fingers) and put a lid on. This will steam the vegetables to cook them through before they start to burn. Taste them after a couple of minutes to check if they are cooked to your preference (Lou likes them quite crunchy) and if it looks too dry in the pan don't hesitate to add a little more water.
Once the vegetables are cooked, remove the lid, turn the heat up to boil off any remaining water in the pan and then add the prawns. Cook for a further couple of minutes to brown them very slightly on the edges. Remove the pan from the hob, liberally douse with soy sauce and squeeze the two limes in (add fish sauce at this point if using). Return to the heat and allow the juices to thicken and reduce slightly. Turn the heat down, stir in the noodles and basil leaves and toss everything around to combine and make sure the noodles are warmed through.
Serve on warmed plates, garnish with fresh spring onion and coriander if you have it. Chopped peanuts also work well on the top and a lime wedge on the side to squeeze over the top.