Serves 4

7 oz. flat rice noodles
4 tbsp. tamarind sauce
2 tbsp. soy sauce
1 tbsp. brown sugar
1/2-1 tsp. chili flakes
2 tbsp. coconut oil
2 garlic cloves, finely chopped
2 large eggs, lightly beaten
11.2 oz. stir fry vegetables
3/8 cup roasted peanuts
1 lime, quartered

Prepare the noodles according to instructions on packaging. In the meantime, mix the tamarind, soy sauce, brown sugar, and chili flakes together.

Heat the oil in a large frying pan or wok and cook the garlic for 1 min, and then add the sauce mixture. Let this bubble for a minute, and then transfer to a bowl.

In the same pan, on medium-high heat, add the beaten eggs. Let them set for a minute, without stirring. Once set, break vigorously with a wooden spoon.

Add the stir-fry vegetables and cook for 2 minutes. Then add the noodles, pour over the sauce, stir well and cook for another minute or two. Serve sprinkled with peanuts and a squeeze of lime.

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