Ingredients
- 6 oz flat rice noodles
- 2 fl oz groundnut oil
- 2 plump cloves garlic peeled and finely chopped
- 1/2 tsp crushed dried chillies
- 10 large large raw prawns in their shells peeled
- 2 free range eggs beaten
- 2 tbsps thai fish sauce
- 2-3 tbsps tamarind water
- 1 tbsp palm sugar
- 1 tbsp dried shrimp coarsely chopped
- 4 heaped tbsp dry roasted peanuts coarsely chopped
- 4 spring onions trimmed
- 2 oz fresh beansprouts
- 2 tbsps fresh coriander leaves roughly chopped
Servings:
Instructions
- Soak the noodles in cold water for about an hour then drain and set aside. Cut the spring onion into 2" lengths and then slice thinly lengthways.
- Heat the oil in a wok over a high heat then add the garlic, chilli and prawns. Stir fry for 2-3 minutes until the prawns are just cooked.
- Pour in the beaten eggs and stir fry for a few seconds until they start to set.
- Reduce the heat and add the noodles, fish sauce, tamarind water and palm sugar. Toss together for 1-2 minutes until the noodles are tender.
- Add the dried shrimps and half the peanuts, half the spring onions, half the beansprouts and all the coriander. Toss together for a minute.
- Serve immediately sprinkled with the remaining peanuts, spring onions and beansprouts.
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