If necessary, peel the mushrooms. Wash the rest of the vegetables. Place the water in a saucepan and bring to the boil. Peel the pepper and cut in to 1cm cubes. Remove the stalks from the mushrooms and cut the heads into quarters. Mix the peppers and mushrooms together. Cut the mange tout in to thin slices. Peel and finely chop the ginger. Pick and roughly chop the basil leaves. Peel the prawns but leave the tails intact.
Heat a large frying pan or wok to hot and add a little olive oil. Begin to sweat the peppers and mushrooms with a pinch of salt. Cook over a high heat for 3 minutes then add the water. Allow the water to evaporate and then add the peas, ginger, basil and a pinch of salt. Reduce the heat and cook for another minute.
Place the rice noodles in a pan of boiling water for 1 minute. Drain the noodles and then fry in a hot frying pan with a drizzle of olive oil. Cook for 2 minutes then add the vegetables, lime juice, chilli sauce and the nuoc man. Remove from the heat and serve the noodles in deep plates.
Re-heat the frying pan and add a little olive oil. Add the prawns to the pan and season with a little salt. Cook for 3 minutes and serve on top of the noodles.
«An alternative method of cooking the prawns would be to place them in a preheated oven at 200'C for 3 minutes.»
A recipe for crisp stir fried vegetables served with rice noodles and prawns.