120 g dried flat rice noodles, soaked till tender
10 medium shrimps, tails left on, deveined
2 tbsp sweet preserved radish, chopped
150 g bean sprouts, tailed
60 g garlic chives, cut into 2-inch lengths
2 tbsp shallots, chopped
2 tbsp dried shrimp, chopped
2 tbsp roasted salted peanuts, chopped
1 tbsp tamarind paste mixed with 4 tbsp hot water
3 tbsp water
3 tbsp palm sugar
2 tbsp fish sauce
1 tbsp roasted chili flakes
2 garlic chives, cut into 4-inch lengths
60 g bean sprouts, tailed
1 tbsp roasted, salted peanuts
2 tsp chili flakes
2 lime wedges
Mix the tamarind-water mixture thoroughly then strain into a saucepan.
Add the fish sauce, water and palm sugar, then bring to a simmer. Stir well and turn off the heat.
Add the garlic, shallots, dried shrimp and radish together in a small bowl.
In a wok or frying pan, heat the oil over medium high heat and fry the bean curd till golden. Remove with a slotted spoon, then fry the prawns till cooked - about 2-3 minutes.
Add the garlic mixture and stir-fry till fragrant, about 1-2 minutes.
Add the noodles and sauce, and turn the heat up. Toss till the sauce is absorbed, then move the noodles to one side of the pan and crack in the eggs.
Put the noodles on top of the eggs, and add the peanuts, chili flakes, bean sprouts, chives, prawns and bean curd. Toss well until the eggs are cooked and in curds - about 1 minute - turn the heat off.
Instead of prawns, use mixed seafood, or chicken, pork or beef. You can also keep it vegetarian by adding mushrooms.
This dish needs to be cooked fast to ensure nothing is overcooked - so make sure you prepare all your ingredients in advance before frying.
Luxe it up a little by wrapping it up in a thin omelette parcel and topping with crab meat or oysters.