1. Heat the coconut milk in a wok or large saucepan over high heat. When it boils, add the yellow bean sauce, shallots, tomato paste and ground pork. Stir well to combine. Reduce the heat to medium and cook until the mixture comes to the boil.
2. Stir in the sugar, tamarind juice and fish sauce, making sure to break up any clumps of meat, then add the prawns and cook until they turn pink. Stir in the noodles, mix well and continue cooking until the sauce is absorbed. If the noodles do not completely soften, Stir in some water and cook a little longer. Stir in the beansprouts and garlic chives and mix them well. Remove to a serving platter.
3. Heat the oil in a work over medium-high heat. Stir in the eggs and cook through without stirring until firm. Slide the omelette from the pan and cut into shreds. Garnish the noodles with the egg shreds. Serve hot
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| Tangy Rice Noodles |
- 60 ml ( ¼ cup ) yellow bean sauce
- 30 g ( ¼ cup ) sliced shallots
- 1 tablespoon tomato paste
- 160 g ( 1 cup ) ground pork
- 375 g ( 12 oz ) prawns, peeled and roughly chopped, to yield
- 50 g ( ¼ cup ) sugar
- 60 ml ( ¼ cup ) tamarind juice
- 3 tablespoons fish sauce
- 450 g ( 1 cup ) snipped garlic chives
- 220 g ( 2 cup ) bean sprouts
- 1 tablespoon oil
- 2 eggs, lightly beaten
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