Ingredients

• flat rice noodles or soya bean noodles - 7 oz. (200g)
• tamarind sauce - 4 tbsp.
• fish sauce - 2 tbsp.
• brown sugar - 1 tbsp.
• chili flakes - ½-1 tsp.
• coconut oil - 2 tbsp.
• garlic cloves - 2 (finely chopped)
• large eggs - 2 (lightly beaten)
• stir fry vegetables - 11.2 oz. (320g)
• roasted peanuts - ⅜ cup (50g)
• lime - 1 (quartered)

Preparation Instructions

1. Prepare the noodles according to instructions on packaging. In the meantime, mix the tamarind, soy sauce, sugar and chili flakes together.

2. Heat the oil in a large frying pan or wok and cook the garlic for 1 minute, and then add the sauce mixture. Let this bubble for a minute, and then transfer to a bowl.

3. In the same pan, on medium-high heat, add the beaten eggs. Let them set for a minute, without stirring. Once set, break vigorously with a wooden spoon.

4. Add the stir-fry vegetables and cook for 2 minutes. Then add the noodles, pour over the sauce, stir well and cook for another minute or two. Serve sprinkled with peanuts and a squeeze of lime.