13 oz [375 g] dry rice noodles
2 tbsp [30 ml] vegetable oil
1 cup [250 ml] chopped unsalted roasted peanuts
2 long red chilies, seeded and chopped
1 tbsp [15 ml] grated ginger
6 green onions, sliced
1½ tbsp [22 ml] fish sauce
2 tbsp [30 ml] lime juice
½ cup [125 ml] mint leaves
½ cup [125 ml] coriander leaves
Soak the noodles in boiling water for 5 minutes (or according to the manufacturer’s instructions). Drain. Heat the oil in a wok or a large skillet over high heat. Add the peanuts, chili and ginger and cook for 2-3 minutes or until the peanuts are golden. Toss the noodles into the wok, along with the green onions, fish sauce, lime juice, mint and coriander. Sauté to mix everything together. Serve immediately.
Note: Make it a meal by adding cooked chicken, shrimp or tofu to the dish.
Recipe Credit: Adapted from Donna Hay, Instant Entertaining