Zainab Khanam
– 200g rice noodles – 200g prawns (peeled & deveined) – 2 eggs – 3 tbsp tamarind paste – 2 tbsp fish sauce – 1 tbsp soy sauce – 1 tbsp brown sugar – 2 cloves garlic (minced) – 1 cup bean sprouts – ½ cup crushed peanuts – 2 tbsp oil – Spring onions & lime wedges for garnish
Soak the rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.
Mix tamarind paste, fish sauce, and sugar in a bowl. Adjust the sweetness and tanginess to your taste.
Heat oil in a pan, add prawns, and sauté until they turn pink. Remove and set aside.
.
In the same wok, push the cooked protein to the side, pour in the beaten eggs, and scramble them lightly.
Add the noodles, sauce, and protein back into the wok. Stir-fry on high heat until well combined and the noodles are coated. Toss in bean sprouts and green onions.
Top with crushed peanuts, cilantro, and lime wedges. Serve hot and enjoy the perfect balance of flavors!