Name: Rice noodles with snake beans, prawns and holy basil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Rice noodles; 1 bunch snake beans, cut into 7cm pieces; 400 gm thin rice vermicelli; 450 gm pineapple, peeled and thinly sliced; 2 small red chillies, seeds removed and thinly sliced lengthways; ½ cup holy basil leaves (loosely packed); Prawn coconut sauce; ½ cup small dried prawns, soaked in boiling water for 20 minutes, drained; 1 tbsp chilli flakes; 1 tsp ground turmeric; 2 tsp white sugar; 2 tbsp fish sauce; 500 ml coconut cream (2 cups); 800 gm medium green prawns, peeled, intestinal tracts removed, tails intact

Rice noodles with snake beans, prawns and holy basil

Australian Gourmet Traveller recipe for rice noodles with snake beans, prawns and holy basil

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

Rice noodles

1 bunch snake beans, cut into 7cm pieces

400 gm thin rice vermicelli

450 gm pineapple, peeled and thinly sliced

2 small red chillies, seeds removed and thinly sliced lengthways

½ cup holy basil leaves (loosely packed)

Prawn coconut sauce

½ cup small dried prawns, soaked in boiling water for 20 minutes, drained

1 tbsp chilli flakes

1 tsp ground turmeric

2 tsp white sugar

2 tbsp fish sauce

500 ml coconut cream (2 cups)

800 gm medium green prawns, peeled, intestinal tracts removed, tails intact

Method

Main

1.For prawn coconut sauce, process prawns in a food processor until finely chopped. Combine in a saucepan with remaining ingredients (except fresh prawns) and simmer for 15-20 minutes or until slightly thickened. Add prawns and cook for 3-4 minutes or until just cooked.

2.Meanwhile bring a large saucepan of salted water to the boil over high heat, add snake beans and cook for 4-5 minutes, remove with a slotted spoon and refresh under cold running water. Place noodles in a heatproof bowl, pour over boiling water and stand for 5 minutes, then drain in a colander and refresh under cold running water.

3.Divide noodles among plates, arrange pineapple, beans and chillies on top and ladle over sauce, scatter with holy basil and serve.