Ingredients (for 2):
140 g Rice noodles 140g (dried noodles)
4 Prawns (60g)
¼ cup Tofu/Bacon, cut in small pieces (30g) (or chicken)
1 tsp. Garlic, minced
2 tbsp. Shallots
2 Eggs
1 cup Bean sprouts (70g)
½ cup Chives (80g)
3 tbsp. Vegetable oil
3 tbsp. Vegetable oil
Ingredients for Sauce:
4 tbsp. Fish sauce (60 ml)
3 tbsp. Palm Sugar (45 ml) or maple syrup
4 tbsp. Tamarind juice (60 ml)*
Toppings:
½ Lime (Optional)
Peanuts (Optional)
Chili powder (Optional)
Instructions:
Put all liquid ingredients for sauce into a small bowl and cook for a few minutes until well mixed. Put aside.
In a large bowl, soak the rice noodles in water for 10 minutes until soft and then drain.
Prepare prawns by cutting 2/3 of head, peel and devein.
In a wok fry the noodles with 3 tablespoons of water for about 1 minute. Until noodles become slightly transparent.
Heat vegetable oil in a wok and fry minced garlic and shallots over medium heat. Once they get soft, add prawns and fry only 2 minutes (Do not overcook).
Add rice noodle and 3 ½ tablespoon of the sauce mixture. Mix well quickly.
Place the prawns and noodles on the corner of the wok. Put eggs on the oil and then put Chinese chives and bean sprouts. First wait until eggs are cooked and as soon as get cooked, mix all well quickly.
Place the noodle on the plate. As toppings place roasted peanuts, dried chilies and lime on the same plate.