We had this together for the first time when we visited Oliver at Exeter Uni and stayed in the (spooky) converted church
The bulk of this recipe is prep work as once you start cooking it all happens in a flash. So get every thing chopped and bowls at the ready once you start cooking! Generally suggest to cook two portions at a time as pan gets crowded!
Prep time: 25 mins chopping and dicing and prep noodles and sauce
Cooking time: 10 mins
50 ml water mixed with 2 tsp tamarind paste
2 Tbsp fish sauce
30g palm sugar (or 2tbsp light muscovado or caster)
200g Ribbon noodles or dried rice noodles
Vegetable oil
16 large raw prawns, peeled (important to see **tip** below)
4 Chicken breasts sliced into strips
2 cloves garlic finely sliced
2 red chilli, deseeded and finely sliced
4 large eggs
100g bean sprouts
2 handfuls peanuts crushed (hold some back to sprinkle over the dish to garnish - or use more!)
Lime wedges
**Tip **
Do not cook either raw (grey) or pre-cooked (pink) prawns from frozen always defrost first. If frozen, defrost prawns by placing on kitchen roll on a plate. Leave out of the fridge to defrost at room temp for an hour or so. This needs to be done in advance.
King-size prawns are good as only using 4 per person but any size will do just use more if smaller. You can use cooked ie pink prawns but only put in at the last minute to warm through - they wont need cooking first.
Prep prawns in advance if frozen (see **tip**) so ready to cook.
To prep the sauce, combine the tamarind paste, fish sauce and sugar and heat in microwave 30 secs on high until sugar dissolve. Stir well and set to one side.
Place a large frying pan over a high heat and add a small splash of veg oil.
When the oil is very hot, gently place the chicken in the frying pan and sear for a few mins on all sides until just cooked (cut into a piece and it should be soft yet just turning fully white in the middle). Put in a bowl to one side ready to add again in a minute.
Next, cook prawns for a couple of mins until they are pink. Don't over do as they will dry out but make sure they have turned completely pink and there is no longer any uncooked grey. Put prawns in bowl with chicken. (Remember, if you have bought pink (cooked) prawns you wont need to do this step, they can simply be put in at the end and stirred in to warm through).
Add another splash of oil and add the onions until soft then spring onions, garlic, ginger, chilli, and stir fry for a few seconds until they are warmed through. be careful not to let the garlic burn or catch too much as it will taste bitter.
Stir in the cooked, drained noodles and tamarind sauce and lime juice.
Return the prawns and chicken to the pan then push all to one side and crack in the eggs.
Break up the yolks and as soon the eggs start to cook, quickly stir into the rest of the ingredients. Add the bean sprouts some peanuts and take off the heat.
Serve in bowls, topping with chopped coriander, remaining peanuts, squeeze over a little lime and serve with lime wedges.
Enjoy
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