Korat Prawn Noodles (Pad Mee Korat Goong) | Marion's Kitchen

Soak the noodles in room temperature water for 10-15 minutes or until they’ve just started to soften. Meanwhile, place a large pot of water over high heat and bring to the boil.

In the meantime, to make the sauce, heat the vegetable oil in a small saucepan over high heat. Add the palm sugar and the white sugar and allow them to dissolve and turn a light caramel colour. Add the garlic and the shallots and cook, stirring, for a few seconds or until the sugar has darkened. Stir through the soybean paste. Then stir through the fish sauce and the tamarind. Simmer for about a minute. Then stir through 2 tablespoons of water and the chilli powder. Remove from heat and set aside for later.

Heat two tablespoons of oil in a wok or frying pan over high heat. Add the prawns and stir-fry until just cooked. Push the prawns to one side and add the egg into the empty side. Allow to set for 1-2 minutes and then use a spatula to break up the egg. Turn the heat to low or off completely if your water has not boiled yet.

Cook the softened noodles in the boiling water for 30 seconds to a minute or until just tender. Use tongs to transfer the noodles to the wok with the prawns. Spoon over the sauce and stir-fry until the noodles are evenly coated. Add the bean shoots and spring onion and toss until well combined. Serve immediately with lime wedges to squeeze over just before eating.