528

INGREDIENTS

200g glass noodles / 1 carrot, peeled and cut into fine strips / 1 cucumber, cut into fine strips / red cabbage, shredded / 100g bean sprouts / 50g mixed mushrooms, sliced / 50g spring onion, chopped / 100ml sesame oil / 400g large raw tiger prawns / bunch fresh Thai basil, roughly chopped / bunch fresh coriander, roughly chopped / 1 egg DRESSING 2tbsp light brown sugar / 2tbsp fish sauce / 1 large red chilli, deseeded and finely chopped / 60ml lime juice / 1 garlic clove, finely chopped

TO MAKE

Mix the sugar, fish sauce and lime juice and stir till the sugar dissolves, then mix in the chilli and garlic. Poach an egg in simmering water for three minutes. Drain and set aside. Cook the noodles according to packaging instructions. Drain and set aside. Heat a wok to a high heat, then add the oil and prawns. Cook the prawns for two to three minutes each side until they