Air Fryer Pad Thai Bites

• 120 g Rice noodles
• 200 g Prawns, raw, peeled
• 2 cloves Garlic
• 2 tbsp Tamarind paste
• 1 ½ tbsp Fish sauce
• 1 ½ tbsp Palm sugar
• 100 g Bean sprouts
• 2 Spring onion
• 10 pieces Rice paper wraps
• 1 Lime
• 2 tbsp Soy sauce
• 40 g Roasted peanuts
• 1 tbsp Vegetable oil

1. Soak the rice noodles in just-boiled water for 6 to 8 minutes until pliable, then drain well and cool. Cut the noodles into shorter lengths with kitchen scissors so they are easier to wrap.
2. Heat the vegetable oil in a large frying pan over medium heat and cook the garlic for 30 seconds until fragrant. Add the prawns and cook for 2 to 3 minutes, stirring, until just pink.
3. Stir in the tamarind paste, fish sauce and palm sugar and cook for 1 minute until the sugar dissolves and the prawns are glazed. Tip into a mixing bowl and cool for 5 minutes, then fold in the noodles, bean sprouts and most of the spring onion (reserve a little for the dip if you like).
4. Fill a wide bowl with warm water and dip in one rice paper wrap for 10 to 15 seconds until flexible. Lay it flat, add a small mound of filling, then fold in the sides and roll up tightly; repeat with the remaining wraps.
5. Preheat the air fryer to 200°C (390°F). Arrange the bites in a single layer and air fry for 8 to 10 minutes, turning halfway, until crisp and lightly golden.
6. For the dip, squeeze the lime juice into a small bowl and stir in the soy sauce. Crush the roasted peanuts and stir most into the dip, then sprinkle the rest over the bites with the reserved spring onion before serving.

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