| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
bn |
Spring onions; sliced |
| 6 |
|
Schwartz Bird's Eye Chillies; up to 8 |
| 2 |
|
Schwartz Lemon Grass stalks lightly |
|
|
; bruised |
| 1 |
ts |
Schwartz Ground Ginger |
| 1 1/8 |
l |
Chicken stock; (2 pints) |
| 1 |
tb |
Lemon juice |
| 50 |
g |
Rice noodles; (2 oz) |
| 12 |
|
Tiger prawns |
| 2 |
ts |
Schwartz Coriander Leaf |
INSTRUCTIONS
Heat the oil in a large saucepan and fry the spring onions, Chillies, Lemon
Grass and Ginger for 1-2 minutes.
Add the stock to the pan with the lemon juice. Bring to the boil, stirring.
Add the noodles and prawns and cook for 3-4 minutes. Stir in the Coriander
Leaf.
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