1. Place the noodles in a large bowl and pour over boiling water to cover, so that it comes up to about 1in above the noodles, and leave to soak for 3–4 minutes or until soft. Drain well. 2. Meanwhile, place the chilies, garlic, ginger, lemon grass, cilantro (reserving a few leaves for scattering over the dish) and juice of one of the limes in a food processor and blend to a paste. 3. Heat the sesame oil in a large saucepan on a medium heat and fry the chili paste for 3 minutes. Add the coconut milk, stock and 1 tablespoon of fish sauce or soy sauce. Bring to the boil, then reduce the heat and simmer for 10 minutes. 4. Add the snow peas and bean sprouts and simmer for a further 2–3 minutes or until almost cooked but still crunchy. Check the taste and add more lime juice or fish/soy sauce if necessary. 5. Divide the noodles between warm bowls, ladle the hot soup over and scatter the sliced scallions and reserved cilantro leaves on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
