Satisfying rice stick noodles coated in a harmonious combination of sweet, salty and hot sauce and topped off with crunchy peanuts and beansprouts. But Cliché or not, this dish stands the test of time because it so deliciously satisfying.
PREP TIME: 15 MINS
COOKING TIME: 10 MINS
© 2019 Rob Allison / Orion Books · Reproduced with permission. · HOMEMADE TAKEAWAYS: This collection of homemade and mouth-watering recipes by Rob Allison is published by Orion as a hardback priced £18.99 (ebook: £9.99) For more information, please go to www.orionbooks.co.uk Photography (c) Kris Kirkham’
You Will Need
Rehydrate your noodles according to the packet instructions and drain through a fine sieve. Tip the noodles into a bowl, pour over 1 tablespoon of the vegetable oil and mix thoroughly with your hands to help stop clumping.
Put the tamarind sauce, sugar and fish sauce into a bowl and mix well until combined.
Crack the eggs into a small bowl, season with a little salt and pepper and whisk together.
Heat 1 tablespoon of the oil in a large frying pan over a high heat. When the oil is hot tip in the beaten eggs and fry, stirring regularly for about 2 minutes, by which time all of the egg should be fully cooked through. Tip the cooked egg on to a plate, and place the frying pan back over a high heat.
Pour in the final tablespoon of oil into the pan. When hot add the anchovy and stir-fry for 10 seconds before adding the prawns. Fry the prawns, turning occasionally for 1 minute.
Add half the spring onions, along with the chilli, and continue to stir and fry for 1 minute before tipping in the noodles.
Toss the noodles in the pan to mix with the cooking ingredients. If you find the noodles are sticking together then add a drop of water. Continue to fry and toss until you are happy that
the prawns are cooked through and the noodles warm.
Pour in the tamarind mixture and stir through the noodles until the sauce is evenly distributed. Add the beansprouts and give everything one final toss. Divide the noodles between two bowls and top with the peanuts and coriander, with lime wedges on the side.