• 200g flat rice noodles 
• 300g prawns, peeled and deveined 
• 2 tbsp Sunny Sweet Tamarind & Chilli Sauce 
• 1 tbsp soy sauce 
• 1 tbsp fish sauce (optional for more umami) 
• 1 tbsp vegetable oil 
• 2 eggs, lightly beaten 
• 3 cloves garlic, minced 
• 1 small onion, sliced 
• 1 red chili, sliced 
• 1 lime, cut into wedges 
• Fresh coriander (for garnish) 
• Spring onions, chopped (optional) 
• Crushed peanuts (optional)

1. Prep the noodles 

Soak the rice noodles in warm water for 30 minutes or according to the package instructions. Drain and set aside. 

2. Cook the prawns 

Heat ½ tbsp oil in a pan. Add prawns and cook for 2–3 minutes until pink and cooked through. Remove and set aside. 

3. Stir-fry base 

Add the remaining oil to the pan. Sauté garlic and onions for 1–2 minutes. Add the beaten eggs and scramble until just set. 

4. Mix noodles and sauces 

Add the soaked noodles to the pan. Pour in the Sunny Tamarind & Chilli Sauce, soy sauce, and fish sauce. Stir well so the noodles are evenly coated.