Stir-fried rice noodles with prawns, egg, tamarind and fish sauce, finished with bean sprouts, peanuts and lime. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 32 minutes.
Prep 20 min Cook 12 min Serves 2 Medium
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧄Garlic2 cloves
🫙Vegetable Oil2 tbsp
🥚Eggs2
🍋Lime1
🐟Fish Sauce2 tbsp
🌾Rice Noodles200 g flat
🌱Bean Sprouts1 cup
🫙Tamarind Paste2 tbsp
🦐Prawns200 g, peeled
🫙Crushed Peanuts1/4 cup
🫙Brown Sugar1 1/2 tbsp
Optional extras
🥬Garlic Chivesa handful
Instructions
1
Soak the noodles in warm water until pliable; drain.
2
Mix tamarind, fish sauce and sugar into a sauce.
3
Stir-fry garlic and prawns in a hot wok, push aside and scramble the eggs.
4
Add noodles and sauce and toss until absorbed; add sprouts and chives.
5
Serve with peanuts and lime.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Undersoak the noodles slightly; they finish softening in the wok.
