Although it looks like a lot of ingredients, this classic delicious Thai noodle dish doesn’t involve too much cutting or preparation time and is quite simple to put together. Enjoy!


Serves: 4 as part of a meal

Seasoning Sauce:
2 tbsp sugar
2 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp tamarind pulp
½ tsp roasted chilli powder
4 tbsp vegetable oil
2 cloves garlic, finely chopped
2 shallots, finely chopped
8 medium raw prawns, shelled & cleaned with tail intact 
2 eggs
200g dried rice noodle, soaked in cold water for 20 mins
60g fried tofu, diced, optional
2 tbsp crushed dry roasted peanuts
1 tbsp dried shrimp 
4 spring onions, white end discarded & cut into 2cm batons
1 cup bean sprouts, tails nipped off 

To serve:
1 bullseye chilli, finely sliced
lime wedges
coriander leaves



METHOD

1. Combine seasoning sauce ingredients in a small bowl and set aside.
   
2. Heat oil in a wok over low heat then add garlic and shallots and cook for 1 minute. Push mixture up the side of wok to clear cooking space, then add prawns tossing gently. Push prawns to one side and add eggs moving gently around the wok to break the yolks into the whites. Push to one side.
   
3. Add the drained noodles and stir-fry until the noodle is soft. Add seasoning and mix through.
   
4. Add remaining ingredients and gently toss everything together with the noodle. Remove from heat and transfer to a serving plate. Garnish with  sliced chilli, lime wedges and a sprinkle of coriander leaves.

Note: All recipes tested use standard 250ml/9oz cup and 20ml/1oz tablespoon

Recipe and Food Styling: Leanne Bennett-Jones
Photography: Jon Webb