Instructions

1. Soak the noodles in cold water for about 30 mins or until al dente, then drain.
2. Make the sauce in a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.
3. Heat a wok over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water.
4. Keep stir-frying the noodles until they’re starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite – about 8-10 mins. If the sauce begins to dry out, add a splash more water.
5. Move the noodles to the side of the wok and add the rest of the oil. Add the prawns and partridge, and stir-fry for about 2 mins until the prawns change colour.
6. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.
7. Add the beansprouts, peanuts and coriander leaves. Split into three bowls.
8. Serve with lime wedges, a sprinkle of chilli flakes and chopped peanuts for a final flourish.

Thank you to Eat Wild for sharing this recipe with us.