Serves 4

300g wide rice noodles
4 tbsp tamarind paste
4 tbsp fish sauce
4 tbsp brown sugar
2 tbsp vegetable or peanut oil
3 garlic cloves, crushed
2 shallots, finely chopped
1-2 tsp dried chilli flakes
2 large eggs, beaten
500g cooked and peeled prawns
2 handfuls of bean sprouts
5 spring onions, finely chopped
50g unsalted roasted peanuts, roughly chopped, plus extra to serve

To serve:
Handful of fresh coriander, roughly chopped
2 limes, cut into wedges

1. Place the rice noodles in a large bowl and pour over enough warm water to cover. Leave to soak for 15-20 minutes or until soft, then drain well.
2. In a small bowl, mix the tamarind paste with a splash of hot water. Stir in the fish sauce and brown sugar.
3. Heat the oil in a wok or large pan over a medium-high heat. When hot, cook the garlic and shallots for 30 seconds. Add the chilli flakes and drained noodles to the wok and cook for 2-3 minutes, then push to one side.
4. Add the eggs to the pan and allow to set, then scramble and stir through the noodles.
5. Add the tamarind mixture and stir to combine well. Add the prawns, bean sprouts, spring onions and half of the peanuts. Toss well and cook for 3-4 minutes longer.
6. Divide among four serving bowls. Sprinkle with the fresh coriander and the remaining peanuts and serve with some lime wedges for squeezing over.

Per Serving: 638kcals, 17.8g fat (3.7g saturated), 79.2g carbs, 11.4g sugars, 40.5g protein, 4.3g fibre, 1.39g sodium