¼lbshrimp125g, or more, to taste - weight without shells and de-veigned
7ozstraight to wok/stir fry rice noodles200g, 1 pouch
12ozMann's Broccoli Cole Slaw340g (1 packet)
1tbsptamarind pastesee below
1tbspfish saucesee below
1tbsplime juicesee below
Warm the oil in a wok or large skillet over a medium heat. Add the shrimp to the pan and cook a minute or two on both sides until cooked through (they will go pink). Remove from the pan and set aside.
Add the noodles to the pan and cook a minute, stirring to coat them in oil and avoid sticking. Add the garlic and mix through.
Push the noodles to one side of the pan and add the egg to the other side. Cook the egg, stirring now and then so it becomes scrambled, then mix the egg through the noodles.
Add the slaw to the pan and mix through. Mix together around half of the tamarind, fish sauce, lime juice and all of the sugar in a small bowl and add to the pan (or add all directly, you'll just need to make sure you get the sugar dissolved and mixed in). Mix the sauce through and cook a minute then try a little bit of vegetable or noodle to see what you need more of to get a good balance in flavor. I used the full amount of each listed above, but it will depend on both strength of the brand you use and your taste.
Once you've adjusted the sauce, cook another minute to soften the vegetables a little then serve. If you like, add a little squeeze of lime over the top and you can also sprinkle over some roasted peanuts (whole or partly crushed).
Note if you can't find straight to wok noodles, follow the instructions on regular rice noodles soaking them in hot water for a few minutes first. You will also need to cook them just a minute or two more in the pan.