• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to 
separate, until tender, 4-6 minutes. Drain, rinse and set aside.
• Meanwhile, slice lime into wedges. Roughly chop Asian greens. Thinly slice 
capsicum. Remove centre veins from makrut lime leaves, then very finely chop. 
Trim baby broccoli, halving any thicker stalks lengthways. 
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!  

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Remove pan from heat, then stir in sweet chilli sauce and a splash of water, until 
combined. Transfer to a bowl and cover to keep warm. 

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook baby broccoli, tossing until tender, 4-5 minutes.
• Add Asian greens, tamarind seasoning, sesame oil blend, garlic paste, makrut 
lime leaves and ginger paste and cook until fragrant, 1 minute.
• Add cooked noodles, oyster sauce, the brown sugar, water and a squeeze of 
lime juice, tossing, until well combined, 1 minute. Season with pepper. 

• Divide ginger noodle stir-fry between bowls. Top with Thai assam prawns.
• Sprinkle over crushed peanuts and tear over coriander.
• Serve with any remaining lime wedges. Enjoy!