4 Cups Of Rice Noodles (Soaked In Water For 3 Minutes)
6-8 Raw Prawns Shelled And De-Veined
1 Cup of bean sprouts
1 Spring onion (finely chopped)
1 Tablespoon of chopped shallots
1 Tablespoon of chopped garlic
1 Tablespoon of chilli flakes
2 Tablespoons of ground roasted peanuts
2 Tablespoon of sugar
1 Tablespoon of fish sauce (nam pla)
4 Tablespoons Of Tamarind Juice
½ Cup Of Water
2 Tablespoons Of Fresh Cooking Oil
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Method Prep:30min › Cook:15min › Ready in:45min
Fry the garlic and shallots in 1 tablespoon of oil over a medium heat until fragrant: add the water, tamarind juice, sugar and fish sauce, and bring to the boil slowly stirring until the sauce thickens slightly, and then set aside in a separate bowl.
Add the remaining oil to the wok and fry the prawns over a medium heat until pink, add the egg and stir well: next add the noodles and stir until tender: next add the sauce,1 tablespoon of ground peanuts, chopped spring onions and bean sprouts and stir for a further minute.
Serve garnished with 1 tablespoon of ground peanuts, 1 tablespoon of chilli flakes and a wedge of lemon.
This was so good I made it twice! I had to do a bit of guess work with the quantities as 'cup' doesn't mean anything to me. I used 400g of noodles so doubled a lot of things. The first time it turned out a little dry, second time was better. I used tamarind concentrate with a little added water instead of tamarind juice. Will make again. - 11 Jul 2015
I used to have a Thai restaurant (in Thailand) so I'm usually a bit skeptical about "Western" Thai recipes. This recipe is great. A couple of ideas for more authenticity: add a splosh of water to the beaten egg and fry first, the water will make it a little puffed up omelette. slice and add later with the beansprouts etc.. A finely sliced fresh green chilli added at the end gives it an extra zing. - 05 Feb 2014