Ingredients:

How to:

1. Place rice stick noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.

2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.

3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.

4. Add prawns; cook and stir until chicken is cooked through, remove from heat.

5. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat.

6. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes.

7. Add cooked prawns and rice stick noodles; stir to combine.

8. Stir in tamarind mixture, 1 1/2 tbs of sugar and salt; cook until noodles are tender, 3 to 5 minutes.

9. Stir in peanuts; cook until heated through, 1 to 2 minutes.

10. Garnish with bean sprouts, chives, and lime wedges.

11. Ready to serve!