• 2 x 200g pkt dried large rice stick noodles
  • 60ml (1/4 cup) Mae Ploy Sweet Chilli Sauce
  • 2 tablespoons soy sauce
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 tablespoons peanut oil
  • 60ml (1/4 cup) water
  • 3 teaspoons garlic, minced
  • 1/2 cup fresh basil leaves
  • 1 Lebanese cucumber, halved, thinly sliced diagonally
  • 4 shallots, trimmed, thinly sliced diagonally
  • 2 long fresh red chillies, deseeded, thinly sliced
  • 3/4 cup fresh coriander, chopped
  • 2 French shallots, peeled, thinly sliced
  • 10g-piece fresh ginger, extra, peeled, cut into matchsticks
  • 1kg green prawns, peeled, deveined, tails intact
  • 2 tablespoons fish sauce
  • 1/2 teaspoon sesame oil
  • Fresh basil leaves, to serve
  • Fresh coriander leaves, to serve
  • Step 1 For the caramel, stir the sugar and 60ml (1/4 cup) of the water in a small saucepan over low heat for 2 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, brushing down the side of the pan with a wet pastry brush, for 5 minutes or until dark golden. Remove from heat. Stir in the remaining water.
  • Step 2 Prepare noodles following packet directions. Combine the sweet chilli, soy sauce and ginger in a bowl. Heat half the peanut oil in a wok or large frying pan over high heat. Add the noodles, sweet chilli mixture, water and 1 tsp of the garlic. Stir-fry for 2-3 minutes or until heated through. Stir in the basil, cucumber, shallot, half the chilli and one-third of the chopped coriander. Divide among serving bowls.
  • Step 3 Heat remaining peanut oil in a wok or large frying pan over high heat. Add French shallot, extra ginger and remaining garlic and chilli. Stir-fry for 2-3 minutes or until the shallot is soft. Add prawns, fish sauce and caramel. Stir-fry for 4-5 minutes or until prawns change colour and the sauce reduces slightly. Stir in the sesame oil and remaining chopped coriander. Serve with basil and coriander leaves.