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It’s a popular stir-fried noodle dish commonly served as street food in Thailand and this version tastes very authentic. Try using shredded cooked chicken instead of prawns or shredded carrot, courgette and baby corn as a vegetarian option
200g pack Thai Taste Folded Rice Noodles
1 tbsp Cooks’ Ingredients Tamarind Paste
2 tbsp Thai Taste Fish Sauce
1 tbsp soy sauce
1 tsp caster sugar
1 tbsp oil
1 clove garlic, crushed
1 bunch salad onions, sliced
2 medium eggs
150g pack cooked king prawns
100g roasted unsalted peanuts
2 tbsp chopped coriander
1. Cook the noodles according to pack instructions. Mix together the tamarind paste, fish sauce, soy sauce and sugar.
2. Heat the oil in a wok or large frying pan and fry the garlic and salad onions for 1-2 minutes, crack in the eggs and mix quickly to resemble scrambled egg. Add the prawns and beansprouts and cook for 1 minute. Stir in the cooked noodles, the sauce and all but 3 tbsp of peanuts.
3. Serve in big bowls scattered with the remaining peanuts and chopped coriander sprinkled over.
Typical values per serving: