Directions

1. 1

   If using dried shrimps, grind them into a fine powder using an electric spice grinder or coffee grinder. (Optional: clean the grinder afterward by grinding a small handful of raw rice through it.)

2. 2

   Pour boiling water over the dried rice noodles and let them sit for 15 minutes until tender but still with a slight bite. Drain well in a colander and rinse under cold water. Lightly coat your hands with ½ teaspoon of the vegetable oil, then gently run your fingers through the noodles to separate and prevent clumping. Set aside.

3. 3

   Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium-high heat, tilting to coat the surface evenly. Pour in the beaten eggs and swirl to create a thin, delicate omelette across the bottom. Once set, use a spatula or knife to loosen the edges and carefully turn out onto a cutting board. Slice into thin strips and set aside.

4. 4

   Add the remaining 1½ tablespoons of vegetable oil to the wok and heat over high heat until shimmering. Add the smashed garlic and cook for a few seconds until fragrant, then add the prawns. Toss continuously for 2–3 minutes until the prawns turn pink and reach an internal temperature of 160°F. Transfer the prawns to a clean plate.

5. 5

   Return the wok to high heat and add the cooked noodles. Toss to coat in any remaining oil, then add the sliced omelette strips, bean sprouts, and spring onion greens. Pour in the fish sauce, ketchup, lime juice, chilli flakes, and palm sugar. Add the cooked prawns and shrimp powder (if using). Toss everything constantly over high heat for 2–3 minutes until well combined and heated through.

6. 6

   Divide between two plates and top with crushed roasted peanuts and fresh coriander sprigs. Serve immediately with lime wedges on the side for squeezing over the top.