Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Noodles
Sauce
Pan
Equipment
Bowl; wok; tongs; spoon; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Soak · About 20 min
- Soak 250 g dried flat rice noodles in 1500 ml warm water for about 20 minutes, or follow the packet directions. Drain.
Check: The noodles bend but remain firm; do not fully cook them yet.
Mix sauce · About 3 min
- Mix 35 g tamarind paste, 30 ml fish sauce, 30 g brown sugar, 60 ml water until the sugar dissolves.
Cook prawns and egg · About 6 min
- Heat half of 30 ml neutral oil in a wok. Cook half of 400 g peeled raw prawns for 3–4 minutes. Push aside and scramble half of 2 eggs, beaten.
Check: Prawns reach 63°C / 145°F and turn opaque; egg is set.
Toss noodles · About 5 min
- Add half the noodles and sauce. Toss for 3 minutes; add half of 150 g bean sprouts and 40 g spring onions, cooking until sprouts are steaming hot. Finish with half of 40 g roasted peanuts, chopped and 30 ml lime juice. Repeat with all remaining ingredients.
Check: If noodles stay firm, add a small splash of hot water; time is per batch.
Tips
- Use a wide pan so noodles heat evenly.
- Tamarind paste strength varies; taste sauce before cooking.
Substitutions
- Use chicken strips instead of prawns; cook to 74°C / 165°F.
- Use crushed cashews instead of peanuts.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Mix the sauce one day ahead.
- Prepare toppings ahead; soak noodles close to cooking.
FAQ
Why do noodles break?
They may have soaked too long or been tossed too roughly.
Can I omit fish sauce?
Use soy sauce for a different flavour; check gluten needs.
Are bean sprouts served raw?
This draft heats them until steaming hot.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
