Ingredients:

• 200 grams rice noodles, soaked in lukewarm water to soften, drained
• 10 shrimps, peeled and deveined
• 2  eggs
• 1/4 cup vegetable oil
• 1/2 cup water
• 1/4 cup tamarind sauce
• 1/4 cup hard yellow tofu/bean curd, diced
• 1/4 cup minced shallots
• 1/4  cup minced Thai sweet radish/salted turnip/Chinese salted radish
• 1/4   cup of Chinese chives, cut into an inch pieces
• 1/4 cup of dried shrimps
• 1/4   cup coarsely crushed unsalted roasted peanuts
• 12   tsp. roasted dried red chili powder
• 1 cup of raw bean spout
• 1 lime, quartered
• 1 tbsp. sugar
• 1 tbsp. vinegar, (optional)

 

For the tamarind sauce:

• 1/2 cup palm sugar
• 1/2 cup tamarind juice, concentrate
• 1/2 cup water
• 1 tsp. salt
• 1 tbsp. Sriracha sauce (Thai Hot Sauce) optional
• 2 shallots, crushed

Method:

1. Make the tamarind sauce. Coarsely grate the palm sugar into a pot, then add the tamarind sauce, salt, crushed shallots, Sriracha sauce, and water. Mix well, then simmer on the medium low heat until it becomes the syrupy thickness. The sauce is done.

2. Soak the noodles until soft, drain.

3. Heat the oil in a wok, add the shallots and bean curd, and stir-fry until golden brown, then add the salted turnip. Add shrimps and continue to stir-fry until they are just cooked. Then add eggs, stirring briefly to break up the yolks. Leave for a few seconds until the egg starts to set, then mix it with the shrimp.

3. Push the cooked ingredients up the sides of the wok and put in the drained noodles in the center. Leave them for a few seconds, then toss to mix well. Add a little of water to soften noodles, add tamarind sauce and give a quick stir. Put in the bean sprouts and Chinese chives and stir-fry for just 30 seconds, mixing well.

4. Transfer immediately to a large serving dish or three individual dishes. Garnished with crushed peanuts, a wedge of lime, sugar, chili powder, vinegar, fresh bean spouts, and chives. Serve…

• Serves 3
• Preparation time: 30 minutes
• Cooking time: 10 minutes.