2 eggs, lightly whisked
500 grams raw prawns without tails
Freshly ground black pepper
2 spring onions, thinly sliced
1/4 cup roasted peanuts, chopped
In a large pot of salted boiling water, cook noodles until al dente. Drain.
In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and Darlington Farms Habanero Sauce. Set aside.
In a large nonstick pan over medium-high heat, heat oil. Add capsicum and cook until tender. Stir in garlic and cook until fragrant, about 1 minute more. Add the prawns and season with salt and pepper. Cook until pink, about 2 minutes per side.
Push the prawns and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the prawn mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
Garnish with spring onions and roasted peanuts before serving.