400g thick, dried, flat rice noodles (banh pho),
1 tbsp garlic infused oil
1 small bunch cilantro, stems or roots finely chopped,
50ml vegetable oil
200g raw prawns, peeled
1 tbsp sugar
3 eggs, beaten
2 tbsp oyster sauce
2 tbsp fish sauce
100g green beans
juice 1 lime
1 bunch scallions, sliced on the diagonal (green only)
40g roasted peanuts, crushed - do not exceed
3 red chilies, deseeded and finely chopped
Soak the noodles in cold water for up to 2 hrs, then drain and set aside.
Using a pestle and mortar pound the chopped cilantro stems or roots.
Heat the oil in a wok over a high heat. When shimmering, add the garlic oil and cilantro mix.
Stir for a few moments, then add the prawns and pickled turnip, if using.
Cook for 30 secs, then add the sugar.
Add the noodles and stir for 1 min, making sure everything is well mixed.
Add the eggs and cook for 2 mins more.
Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the scallions, most of the roasted peanuts and most of the chili.
Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and scallions.
Recipe adapted from: Good Food