This recipe first appeared in Food magazine issue 76.
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Ingredients
Method
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.
