Stir-fried rice noodles with prawns, egg, tamarind and fish sauce, finished with bean sprouts, peanuts and lime. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 32 minutes.
Prep 20 min Cook 12 min Serves 2 Medium
Ingredients
🧄Garlic2 cloves
🫙Vegetable Oil2 tbsp
🌿Fresh Basil1 cup
🥚Eggs2
🍋Lime1
🐟Fish Sauce2 tbsp
🌾Rice Noodles200 g flat
🌱Bean Sprouts1 cup
🫙Tamarind Paste2 tbsp
🦐Prawns200 g, peeled
🫙Pine Nuts2 tbsp
🫙Crushed Peanuts1/4 cup
🫙Brown Sugar1 1/2 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
🥬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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Undersoak the noodles slightly; they finish softening in the wok.
