1/2 skinless chicken breast fillet, sliced into thin bite-sized pieces
4 raw prawns, shelled and cleaned with tails intact, optional
225g flat rice noodles, soaked in cold water for 20 mins
2 tbsp crushed dry roasted peanuts
4 spring onions, cut into 2cm batons
1 cup bean sprouts
1/4 cup ROSELLA Organic Tomato Sauce
2 tbsp fish sauce
1 tbsp rice vinegar
2 tbsp sugar
Juice of 1 lime
1/2 tsp chilli powder
1/3 cup coriander leaves
Heat oil in a wok over low heat then add the ROSELLA Crushed Garlic and onion and cook for 1 minute. Push mixture up the side of wok to clear cooking space and add the chicken and prawns tossing gently until just cooked. Push the chicken and prawns to one side and add the eggs moving them gently around the wok to break the yolks into the whites. Push to one side.
Add the drained noodles and stir-fry until the noodle is soft. Add the seasoning sauce ingredients and mix through. Toss all ingredients in the wok together.
Add remaining ingredients and gently toss together with the noodle. Remove from heat and transfer to a serving plate. Garnish with lime wedges and a few coriander leaves.