Ingredients | 2 servings

Stir-fry

• 150 g rice noodles
• 150 g prawns / chicken / tofu
• 2 tbsp wok oil
• 2 cloves garlic
• 2 shallots
• 2 eggs
• 100 g bean sprouts
• Spring onion
• Roasted peanuts
• Lime wedges

Sauce

• 2 tbsp palm sugar
• 2 tbsp tamarind paste
• 2 tbsp fish sauce / soy sauce
• 1 tbsp rice vinegar
• Chilli flakes (optional)

Preparation

1. Preparation
Soak rice noodles in warm water for 30 minutes until softened but still al dente. Mix sauce ingredients until balanced.

2. Stir-fry
Heat oil in a wok. Fry garlic and shallots briefly. Add prawns or protein and cook shortly. Remove from pan.

3. Eggs & noodles
Add eggs and scramble. Add noodles and toss well.

4. Finish
Add sauce and stir until absorbed. Add vegetables and protein back in.

5. Serve
Plate and top with roasted peanuts and lime wedges.

Popular Toppings

• Prawns or crispy tofu
• Peanuts
• Lime
• Bean sprouts
• Chilli oil

Variations

• Vegan with tofu & shiitake
• Seafood with squid & prawns
• Chicken version
• Fusion with beef or tempeh