Malaysian-style rice noodles with prawns and garlic chives

This Malaysian-style rice noodle dish with prawns and garlic chives is easy to make and brimming with flavour

  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine issue 76.
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  • 200 gram dried flat rice noodles
  • 2 tablespoon fish sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon grated palm sugar
  • 1 tablespoon tamarind purée
  • juice of 1 lime
  • 1 tablespoon oil
  • 2 clove garlic, crushed
  • 1 red chilli, finely chopped
  • 2 shallots, finely chopped
  • 16 raw prawns, peeled
  • 2 eggs
  • 100 gram bean sprouts
  • 1/2 cup chives, cut into 3cm lengths


  • 1
    Prepare the rice noodles according to the packet instructions. Drain and set them aside.
  • 2
    Meanwhile, combine the fish sauce, soy sauce, palm sugar, tamarind purée and lime juice. Set the mixture aside.
  • 3
    Heat a wok or large non-stick frypan over a high heat. When it is hot, add the oil. Add the garlic, chilli and shallots and stir-fry for 20 seconds, or until they are aromatic. Add the prawns and stir-fry them for 2-3 minutes, or until they change colour.
  • 4
    Add the drained noodles and tamarind mixture and stir-fry for 30 seconds. Push the noodles to one side of the wok or pan then break the eggs into the space. Leave them for 30 seconds to cook slightly, then stir-fry them for a further minute. Stir in the bean sprouts and chives before serving.