Chicken Noodles

Ingredients

• 3 tablespoons thai fish sauce 
• 3 tablespoons tamarind paste 
• 3 tablespoons light brown sugar 
• ½ lime, juiced 
• 4 tablespoons vegetable oil 
• 2 eggs, beaten 
• 2 chicken breasts, finely sliced 
• 200 g (½ lb) raw prawn, shelled and patted dry 
• 2 spring onions, finely sliced 
• 1 chili, finely sliced 
• 30 g (⅔ cup) fresh coriander, finely chopped 
• 1 teaspoon garlic, crushed 
• 600 g (3 ½ cups) flat rice noodle, cooked 
• 100 g (1 cup) bean sprout 
• 1 handful roasted peanut, roughly chopped 
• lime wedge, to serve 

Preparation

• Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside. 
• Cook the eggs in 1 tablespoon of oil and set aside. 
• Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through. 
• Add the prawns to the pan, and cook for about 2 minutes or until they just turn red. 
• Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside 
• Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through. 
• Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated. 
• To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges. Enjoy!