Let’s see Ingredients
[row style=”collapse” width=”full-width”] [col span=”6″]-
-
300g of rice stick noodles
-
½ cup of sugar
-
½ cup of distilled vinegar
-
¼ cup of fish sauce
-
2 tbsp of tamarind paste
-
1 tbsp vegetable oil
-
8 raw prawns
-
1 ½ tsp of garlic, minced
-
[/col] [col span=”6″]
-
-
4 eggs, beaten
-
1 ½ tbsp of white sugar
-
1 ½ tsp of salt
-
1 cup of coarsely ground peanuts
-
2 cups of bean sprouts
-
½ cup of chopped fresh chives
-
1 lime, cut into wedges
-
1 lime, cut into wedges
-
[gap height=”6px”] [/col] [/row]
How to
[/ux_image_box]-
Place rice stick noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
-
Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
-
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
-
Add prawns; cook and stir until chicken is cooked through, remove from heat.
-
Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat.
-
Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes.
-
Add cooked prawns and rice stick noodles; stir to combine.
-
Stir in tamarind mixture, 1 1/2 tbs of sugar and salt; cook until noodles are tender, 3 to 5 minutes.
-
Stir in peanuts; cook until heated through, 1 to 2 minutes.
-
Garnish with bean sprouts, chives, and lime wedges.
-
Ready to serve!