There's something special about rice noodles. There's something erotic about that slippery texture. Maybe it's just me. Anyway, rice noodles do things that other foods don't. OK, spaghetti comes close. But the softness of rice is, well, almost flesh-like. Every time I do rice noodles with prawns, the ingredients vary slightly. This time I used two readily available condiments - chilli paste with holy basil and crispy prawn chilli. What else? Peanut oil, light soy sauce (Golden Boy Brand from Thailand), bean sprouts, peanuts, green onions & coriander, sugar and lime juice. Fifteen minutes from start to finish (well, excluding peeling the prawns). The downside? It works best with beer or a fruity white - and in cooler weather I prefer a red. So, a glass of white with the food, then onto the red. Everyone's happy.
RICE NOODLES WITH KING PRAWNS & PEANUTS
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