Serves 2

INGREDIENTS

• 3 tbsp Thai fish sauce
• 3 tbsp tamarind paste
• 3 tbsp light brown sugar (or honey)
• 1/2 lime, juice
• 4 tbsp vegetable oil
• 2 eggs, beaten
• 2 chicken breasts, sliced
• 200g raw prawns, shelled & patted dry
• 1 red pepper, finely sliced
• 2 spring onions, finely sliced
• 1/2 cup mangetout
• 1 chilli, finely sliced
• 30 fresh coriander, finely sliced
• 1 tsp garlic, crushed
• 600g flat rice noodles, cooked
• 100g bean sprouts
• 1 handful roasted peanuts, roughly chopped
• Lime wedge, to serve

INSTRUCTIONS

1. Combine the tamarind, fish sauce, sugar and lime juice with 1 tbsp water and set aside.

2. Cook the eggs in 1 tbsp of oil and set aside.

3. Add 1 tbsp of oil to the frying pan. Add the peppers and sear the chicken until golden and cooked through.

4. Add the prawns to the pan, and cook for about 2 minutes or until they just turn pink.

5. Tip in half the spring onions, chilli and half the coriander. Add all the mange tout and garlic. Cook for 1 minute until fragrant, then set aside.

6. Heat 1 tbsp of oil in the wok, and then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.

7. Add the peppers and chicken, prawns, eggs, mange tout and tamarind sauce. Toss with the noodles until well-coated.

8. To serve, scatter over the roasted peanuts and remaining spring onions. Wedge of lime.