80 g dried vermicelli noodles broken into small pieces
1 red capsicum diced
1 small onion finely sliced
250 g raw peeled tail on prawns
2 Tbsp fish sauce
1 Tbsp lime juice
¼ cup sweet chilli sauce
2 Tbsp caster sugar
2 Tbsp palm sugar
- Fill a wok ⅓ full of vegetable oil and heat until hot. Deep-fry vermicelli in batches for 5 sec, or until crispy. Drain and set aside.
- In a separate wok, heat 2 tablespoons oil, and stir- fry capsicum for 4-5 min. Remove and set aside. Add onion and prawns and stir- fry for 2-3 min. Set aside.
- Add fish sauce, 2 tablespoons water, lime juice, sweet chilli sauce and sugars. Stir for 4-5 min over low heat until thick. Add noodles and toss gently in sauce, add remaining ingredients and toss for 1-2 min. Spoon onto a platter and garnish with chopped tomatoes and coriander.