Ingredients
1/2 pack wide flat rice noodles
1 tbs Vegetable oil
2 tbs tamarind paste
2 tbs white wine vinegar
4 tbs fish sauce
2 tbs light soy sauce
2-4 tbs soft brown sugar or syrup
handful fresh coriander
8 large prawns, peeled or unpeeled
4 spring onions, sliced
1 garlic cloves, finely sliced
1 red chilli, deseeded, finely sliced
1 egg
50g bean sprouts or pak choy
50g of unsalted peanuts, roasted and chopped
Salt
Lime wedges, to serve
Method
Combine the tamarind, fish sauce, soy sauce, vinegar and sugar and heat gently until the sugar dissolves. Adjust taste. Put to one side for a moment.
Bring a pan of water to the boil, pour over the noodles and leave for 10 minutes until some bite left. Rinse under cold water until the water runs clear.
Place a wok or large frying pan over a high heat and add a small splash of oil.
Stir-fry the prawns for a couple of minutes until they begin to colour and are cooked through but still juicy.
Remove from the pan for a moment.
Add another splash of oil to the pan and add the spring onions, garlic and half the chilli and stir-fry for few moments until the onions wilt, then stir in the noodles and the tamarind sauce.Return the prawns to the pan, then push everything to the side and crack in the egg. Break the yolk and scramble as it starts turning opaque.
Stir the egg through the noodles and add half the bean sprouts (top with the rest plus chopped chilli and peanuts). Stir-fry until well combined, then serve with lime wedges.