400g thick, dried, flat rice noodles (banh pho), we used Thai Taste rice noodles from Waitrose
4 large garlic cloves, finely chopped
1 small bunch coriander, stems or roots finely chopped, leaves reserved
50ml vegetable oil
200g raw prawns, peeled
85g pickled turnips, chopped (optional)
1 tbsp sugar
3 eggs, beaten
2 tbsp oyster sauce
2 tbsp fish sauce
juice 1 lime
1 bunch spring onions, sliced on the diagonal
100g roasted peanuts, crushed
3 red chillies, deseeded and finely chopped
Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.
Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.
Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.