400g mediumrice noodles, cooked & cooled (or 200g dried) 300g prawns, peeled 1/4 c peanut oil 3 cloves garlic, crushed 1 c salted radish, finely chopped 2tab sugar 3 tab fish sauce 1 tab tamarind purée 1 tsp chilli flakes 4 eggs 3 c bean sprouts ½ c Chinese chives in 1 cm pieces ½ c dried shrimp, finely chopped ½ c peanuts, roasted & crushed coriander leaves & lime wedges to garnish
Heat oil in large wok or frying pan, add garlic and radish, stir-fry 2 min.Add prawns and stir until cooked.Add sugar, fish sauce, tamarind and chilli flakes and stir well. Add eggs and stir, noodles, stir over high heat 2 min [add warm water if too sticky].Add half bean sprouts, chives and dried shrimps, stir fry 2 min.Sprinkle with peanuts, arrange on serving dish, rest of bean sprouts on top, coriander and lime.
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