This recipe serves 2 people and is suitable for lunch or dinner. Preparation time is 15 minutes and cooking time is also 15 minutes.
The ingredients required are tamarind paste (3 tablespoons), soft brown sugar (3 tablespoons), fish sauce (3 tablespoons), rice wine vinegar (3 tablespoons), water (3 tablespoons), vegetable oil (1 tablespoon), salted peanuts (50 grams), 4 sliced garlic cloves, chilli flakes (1 tablespoon), pre-cooked rice noodles (200 grams), raw de-shelled tiger prawns (12), sliced spring onions (2), one finely sliced onion, 2 whole eggs, leftover cooked chicken slices (100 grams). For garnishing, you’ll need coriander leaves, more sliced spring onions, sliced red chilli, 1/2 sliced red onion and one lime.
To start, create your sauce with tamarind paste, brown sugar, fish sauce, vinegar and water in a pan. Bring these ingredients to a boil, then remove from heat and set aside.
Next, make your dried seasoning. With medium heat, roast the peanuts in oil for one minute. Add in garlic, and dry chilli flakes, cooking until both the peanuts and garlic turn golden brown. Blend this mix and additional oil (if needed) to form a rough crumble. Set this aside as well.
Heat a non-stick pan and be ready with your ingredients, as the process will be swift from here. Cook prawns with a bit of oil until they turn pink. Then, throw in the spring onions, onion, and eggs. Add half of your pre-made seasoning and fry until the eggs are done. Add the pre-cooked noodles and toss.
The process continues with the addition of your earlier prepared sauce to the noodles, ensuring they’re well-coated. These noodles can then be served in bowls.
To finish, adorn your dish with garnishes of coriander leaves, spring onions, red chilli, and red onion. Add the remaining dry peanuts and serve each bowl with a wedge of lime. Your meal’s prepared! Enjoy!