250g brown rice noodles
500g green prawns, peeled, deveined
2 tbsp. coconut oil
2 tbsp. fish sauce
2 tsp. sesame oil
2 lemons, juiced
2 tbsp. honey
3 spring onions, thinly sliced diagonally
2 small red chillies, deseeded, finely chopped
1 cup bean sprouts, chopped
¼ cup raw cashews, roughly chopped
½ cup coriander leaves, finely chopped
2 tsp. ground pepper
lime wedges, to serve
Combine the eggs with fish sauce. Place a wok on high heat and add a little coconut oil. Add eggs and lightly scramble, once cooked place in a small bowl. Coat the prawns in sesame oil, lemon, honey and ground pepper. Add a little more coconut oil to the work and cook the prawns for approx 4-5 minutes.
In a large bowl full of boiling water, add the brown rice noodles and cook until soft, drain the water and toss in pan with prawns. In a large bowl mix together chillies, spring onions, coriander, bean sprouts, and noodle mixture.
Serve with the cashews and coriander sprinkled on top and a wedge of lime.