Serves 4

  350 g (12 oz) rice noodles
  45 ml (3 tbsp) vegetable oil
  15 ml (1 tbsp) chopped garlic
  16 uncooked king prawns, shelled, tails left intact and deveined
  2 eggs, lightly beaten
  15 ml (1 tbsp) dried shrimps, rinsed
  30 ml (2 tbsp) pickled white radish
  50 g (2 oz) fried bean curd, cut into small slivers
  2.5 ml (1/2 tsp) dried chilli flakes
  115 g (4 oz) garlic chives, cut into 5 cm (2 in) lengths
  225 g (8 oz) beansprouts
  50 g (2 oz) roasted peanuts, coarsely ground
  5 ml (1 tsp) granulated sugar
  15 ml (l tbsp) dark soy sauce
  30 ml (2 tbsp) fish sauce
  30 ml (2 tbsp) tamarind juice
  30 ml (2 tbsp) coriander leaves, to garnish
  1 kaffir lime, to garnish  

Cooking Noodles

In warm water, soak the noodles for about 20 - 30 minutes, then drain.

Frying Prawn

In a skillet, heat 15 ml (1 tbsp) of the oil then add the garlic and fry until golden. Stir in the prawns and cook for about 1 - 2 minutes until pink, tossing from time to time. Remove and set aside.

Frying Eggs

Next is frying eggs, In a skillet heat 15 ml (1 tbsp) of oil. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.

Frying Noodles and Mix all some Ingredients

In the same skillet, heat the remaining oil then add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes.

Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce and tamarind juice. Mix well and cook until the noodles are heated through. Return the prawn and egg mixture to the wok and mix with the noodles.

Serving Noodles

Serve garnished with the rest of the beansprouts, peanuts, coriander leaves and lime wedges.