Zesty Umami Prawn Stir-Fry with Rice Noodles, Blistered Peppers, and Ribboned Carrots

Place 8 oz dry rice noodles in a large heat-proof bowl. Cover with very hot (but not boiling) water and soak for 30 minutes until pliable but still slightly firm to the bite. Drain thoroughly and set aside.

While noodles soak, prepare the vegetables: Wash 2 red bell peppers, remove seeds, and slice into thin 2-inch strips. Wash and peel 2 large carrots, then use the vegetable peeler to shave the carrots into long, thin ribbons. Mince 4 cloves of garlic and grate 2 inches of fresh ginger. Thinly slice 1 Thai chili (remove seeds for less heat).

Prepare the sauce by whisking together the juice of 3 limes, 3 tbsp fish sauce, and 1.5 tbsp brown sugar in a small bowl until the sugar is fully dissolved. Set aside.

Pat 1 lb raw prawns dry with paper towels to ensure a good sear. Season lightly with salt and pepper.

Heat 2 tbsp neutral oil in a large wok or heavy-bottomed skillet over high heat until it begins to shimmer. Add the prawns in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove prawns from the pan and set aside on a plate.

In the same hot pan, add another 1 tbsp oil if needed. Add the sliced red bell peppers and stir-fry over high heat for 3-4 minutes until the skins are slightly blistered and charred in spots.

Reduce heat slightly to medium-high and add the minced garlic, grated ginger, and sliced Thai chili. Sauté for 60 seconds until highly fragrant, being careful not to burn the garlic.

Add the drained rice noodles and the ribboned carrots to the pan. Immediately pour the lime and fish sauce mixture over the noodles.

Using tongs, toss the noodles and vegetables constantly over high heat for 2-3 minutes. The noodles will absorb the liquid and the sauce will reduce into a concentrated, zesty glaze that coats every strand.

Return the seared prawns to the wok. Add 1/2 cup chopped fresh cilantro and 3 thinly sliced green onions. Toss for 1 final minute to incorporate and heat through.

Serve immediately in warm bowls, garnished with any remaining cilantro and extra lime wedges on the side.