Serves: 4 as part of a meal
4 tbsp vegetable oil
2 cloves garlic, finely chopped
2 shallots, finely chopped
4 raw prawns, shelled & cleaned with tail intact
40g shredded white radish
200g dried rice noodle, soaked in cold water for 20 mins
60g tofu, diced
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
2 tbsp sugar
2 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp tamarind pulp
½ tsp roasted chilli powder
- 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, and add prawns tossing gently. Push prawns to one side and add white radish and eggs moving gently around the wok to break the yolks into the whites. Push to one side.
- Add the drained noodles and stir-fry until the noodle is soft. Add seasoning and mix through.
- Add remaining ingredients and gently toss everything together with the noodle. Remove from heat and transfer to a serving plate. Garnish with lime wedges and a sprinkling of coriander leaves.