1 spring onion, whites sliced into batons and green parts thinly sliced
2 eggs, beaten
2 tbsp finely chopped peanuts, to serve
coriander or Thai basil, to serve
lime wedges, to serve
Cook the noodles according to pack instructions. Set aside.
Whisk together the peanut butter, lime juice, fish sauce, soy sauce, brown sugar and tamarind sauce in a large bowl. Set aside.
Set a large frying pan or wok with the olive oil over a medium-high heat.
Add the prawns, garlic, carrot and spring onion to the pan. Sauté for 2-3 minutes, then push the prawns and vegetables to one side of the pan and add the eggs. Stir until scrambled then stir through the prawns and vegetables.
Add the noodles and sauce to the pan and stir so that everything is well coated. Cook for a further 2 minutes.
Divide among plates and top with the peanuts, herbs and lime wedges before serving.