350g straight-to-wok thick rice noodles
3 tbsp vegetable oil
3 eggs, beaten
350g raw king prawns, shelled and deveined
1 onion, finely chopped
3 spring onions, cut into
5cm lengths
200g beansprouts
For the sauce
2 tbsp fish sauce
2 tbsp light soy sauce
2 tbsp white rice vinegar
2 tbsp lime juice, plus lime wedges to serve
2 tbsp brown sauce
2 tbsp Sriracha chilli sauce
1 tbsp tamarind paste
2 tbsp brown sugar
1 Put the noodles in a colander or sieve and pour over boiling water from the kettle to loosen. Drain well and set aside.
2
Mix all the sauce ingredients together in a bowl. Place a wok over a medium-high heat with 1 tbsp of the oil and, once hot, add the beaten eggs. Mix gently for a minute or two to scramble, then transfer to a plate and set aside. Add another 1 tbsp oil to the wok and add the king prawns. Once they’ve turned pink and are slightly charred, transfer to the plate with the eggs.
3 Add the remaining 1 tbsp oil and fry the onion until golden. Tip in the spring onions, fry for 1-2 mins, then add the sauce along with the noodles, beansprouts, prawns and egg. Stir to thoroughly combine and continue to cook for a minute or two until heated through. Serve straightaway with lime wedges, if you like.