Add rice noodles into a large bowl and cover with hot water.
Let soak until soft for 10 minutes.
Drain, rinse in cold water and set aside.

Fit the Knife Blade.
Add peanuts into the appliance bowl.
Pulse until roughly chopped – 10 seconds.
Transfer the peanuts into a small bowl and set aside.

 

Add garlic, chilli, palm sugar, tamarind paste, fish sauce and water into the appliance bowl.
Mix until combined – 30 seconds, speed 2.
Transfer the mixture into a clean small bowl and set aside.

Clean the appliance bowl and fit the 4mm Slicing Disc.
Slice the peppers and spring onions into the appliance bowl using the pusher – speed 2.

Preheat a wok – high-heat.
(Tip: Add a drop of oil into the wok; if it sizzles, the wok is ready.)
Add oil into the wok and heat for 1 minute, high-heat.
Add the sliced peppers, spring onions and prawns.
Cook, stirring constantly for 1 minute, high heat.
Push the vegetables and prawns to the side of the wok and add eggs to the centre.
Stir fry until set for 1 minute, high heat.
Add noodles, beansprouts and the sauce from the small bowl.
Cook, stirring constantly, until hot for 2 minutes, high heat.
Remove from the heat, add half of the peanuts and toss to combine.
Divide the noodles between serving plates and top with the remaining peanuts.

 

Serve
Serve with lime wedges.

 

Substitutions:
Palm sugar can be replaced with brown sugar.