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Export 21 ingredients for grocery delivery
Step 1
Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together - to prevent the noodles from sticking.
Step 2
Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt and garlic salt. Fry for 2-3 minutes until lightly golden.
Step 3
Remove the shrimp with a slotted spoon and place in a bowl - leaving the oil in the wok.
Step 4
Add the king prawns, garlic and dried chilli flakes to the oil in the wok. Fry for 2-3 minutes until the king prawns just start to turn pink.
Step 5
Whisk the eggs together and add to the prawns.
Step 6
Fry, stirring often with a spatula until the eggs are just scrambled.
Step 7
Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste and soy sauce/tamari.
Step 8
Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.
Step 9
Add the preserved radish, peanuts, spring onions (scallions), beansprouts and coriander (cilantro).
Step 10
Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.
Step 11
Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts and chilli flakes if you like.
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