Ingredients

  • 300g rice noodles
  • 2-3 tablespoons tamarind paste
  • 1-2 tablespoons boiling water
  • 3 tablespoons Thai fish sauce (nam pla)
  • 1 tablespoon sugar or palm sugar
  • 2 tablespoons vegetable oil
  • 4 shallots, peeled and sliced
  • 1 red chilli, deseeded and finely chopped
  • 250g raw prawns
  • 4 spring onions, finely shredded
  • 250g beansprouts
  • 1 lime, juice only
  • 100g cashew nuts, roughly chopped
  • ½ x 28g pack fresh coriander, roughly chopped

Method

  1. 1 Cook the rice noodles according to the pack instructions and put to one side.
  2. 2 In a small bowl mix the tamarind paste with the boiling water, Thai fish sauce and sugar. Put to one side.
  3. 3 Heat the oil in a large wok or frying pan and cook the shallots and chillies for 30 seconds then add the prawns and cook for 2-4 minutes until they have turned pink.
  4. 4 Add the noodles, spring onions, beansprouts and sweet and sour tamarind paste and cook for a further minute. Add a squeeze of the lime juice and stir together.
  5. 5 Serve garnished with the cashew nuts and coriander.

Nutritional Details

Each serving provides
  • Energy 2416kj 577kcal 29%
  • Fat 18.4g 26%
  • Saturates 3.2g 16%
  • Sugars 13.2g 15%
  • Salt 1.8g 30%

% of the Reference Intakes

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