Cooking time 10 minutes
200g rice noodles
10-15 prawns depending on size
6 spring onions or chives, torn into 3cm pieces
a pinch of palm sugar
4 teaspoons fish sauce
1/2 cup bean sprouts
2 cloves garlic, finely chopped
2 teaspoons tamarind paste
1 tabelspoom pickled white radish/cabbage, finely chopped
1 tablespoon ground peanut, cashew nuts, or hazelnuts
1/2 teaspoon ground dried red chilli powder
First, soak the noodles for 5 mintues and then drain.
Melt the coconut oil and add the garlic cooking until you can smell it. Fry the prawns, bean sprouts and chives/onions until the prawns are pink. Then add and egg and rapidly stir and flip the mixture repeatedly until the egg has dried.
Add the noodles and season with the tamarind, fish sauce, palm sugar, and pickled cabbage/radish. Keep frying and stirring. You can add the nuts and chilli here or use to season when you eat it.
Once the noodles are translucent, serve by making a mound of the noodles and adding the prawns on top.
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