Preparation
- Heat a little seed oil in a wok and scramble the eggs. Set them aside and in the same wok, brown the white part of the spring onion with the garlic and ginger. Add the prawns and blanch them quickly, then remove them. Do the same with the pepper.
- Prepare the sauce by mixing soy sauce, brown sugar and cornflour with a dash of water. Meanwhile, boil the rice noodles in salted water for about two minutes.
- Now put everything back into the wok: vegetables, prawns, egg and drained noodles. Season with the prepared sauce and a little cooking water to create an enveloping creamy sauce.
- Serve with the green part of the spring onion, chopped peanuts and a squeeze of lime.