125g sustainable king prawns (halved and deveined)
2 garlic cloves, thinly sliced
2 fresh chillies sliced
100g beansprouts
6 sugar snaps (sliced)
3 spring onions, finely chopped
Handful fresh coriander, to serve
1 lime
Lime wedges, to serve
For the sauce mix
2 tbsp. tamarind paste
3 tbsp. Ketjap manis (Sweet Soy Sauce)
2 tbsp. Thai fish sauce
2 tsp. palm sugar or honey
1-2 tbsp. lime juice
Method
Soak the noodles first so you can stir-fry everything quickly at the end. Put the noodles in a large bowl and pour over boiling water to cover. Leave to soften for 10 minutes. Drain and rinse in cold water, then toss with 1 tsp. of the oil so it won’t stick.
Meanwhile, mix together all the sauce ingredients in a medium bowl, mix well.
Add oil to the wok then fry the garlic, chillies and prawns for 30 seconds until fragrant. Pour in the sauce mix and bring it to boil.
Add the noodles, then mix well until they are coated. Throw in the spring onions, beansprouts and sliced sugar snaps, squeeze the lime juice into the noodles.
Give it all a final toss before transferring to a bowl. Top with coriander and serve with lime wedges and extra chopped peanuts.
