PREPARATION

  1. Soak the rice noodles for 1-2 minutes in hot water until softened, then strain them.
  2. Peel the prawns and devein them. Make a slit along the back of each prawn.
  3. Mix the tamarind paste, fish sauce and palm sugar together in a bowl.
  4. Heat the oil in a wok and stir-fry the garlic on a medium heat until golden brown.
  5. Add the prawns and fry them for 2 minutes. Spoon the prawns out of the wok using a skimmer.
  6. Pour some extra oil in the wok, add the eggs and stir-fry for 1 minute.
  7. Add the rice noodles and stir-fry for a few seconds. Add the tamarind paste, chili powder and half of the cashew nuts.
  8. Add the bean sprouts, prawns and spring onion. Fry the rice noodles and season with pepper and salt.
  9. Spoon the rice noodles into a dish and sprinkle the rest of the cashew nuts on top.
  10. Garnish with chilis and coriander.
  11. Put the lime on the side of the dish and serve.