- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: easy
For the tamarind sauce
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 4 tbsp tamarind juice
- 2 tbsp Thai fish sauce, (nam pla)
- 1½ tbsp vegetable oil
- 1 tbsp palm sugar or soft brown sugar
- ½ tbsp vinegar, (not malt vinegar)
For the noodles
- 2 tbsp vegetable oil
- 1 shallot, finely chopped
- 1 cloves garlic, finely chopped
- 2 medium prawns, shells removed but tail attached
- 1 tbsp pickled daikon radish, minced or finely chopped
- 1 tbsp yellow bean curd, finely diced
- 1 large egg
- 80 g rice noodles, soaked in hot water for 20 minutes or according to packet instructions
- 1 tbsp ground dried shrimps
- 1 tbsp ground roasted peanuts
- ¼ tsp chilli powder
- 40 g bean sprouts
- 2 spring onions or Chinese flat chives, cut into 2cm pieces
- ½ tsp chilli powder
- 2 spring onions, thinly sliced
- few coriander leaves
- ½ limes
1. For the tamarind sauce: place all of the ingredients into a small saucepan and bring to a boil over a medium heat. Simmer for 5-10 minutes until the sauce has reduced in volume by half. Set aside to cool.
2. For the noodles: heat the oil in a wok over a medium heat, add the shallot and garlic and fry for 2-3 minutes until lightly golden then stir in the prawns and cook for 30 seconds. Stir in the pickled daikon and bean curd and fry for 1 minute.
3. Crack the egg into the wok and mix in with the other ingredients until lightly scrambled then add the drained noodles, stirring to heat through.
4. Stir in 2-3 tablespoons of the tamarind sauce and cook everything for a further 2-3 minutes then add the dried shrimp, peanuts, chilli powder, beansprouts and spring onions. Toss together then remove from the heat.
5. To garnish: sprinkle over the chilli powder, spring onions and coriander leaves, top with the lime half and serve.
Rate This Recipe