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1/2 c Peanut or corn oil
7 oz Large raw shrimp, shelled
4 oz Firm bean curd (tofu), diced
3 tb Prsrvd sweet white radish
-chopped
3 tb Sliced shallots
4 Eggs
11 oz Rice or cellophane noodles**
1/4 c chicken stock
3 tb Dried shrimp, chopped
1/3 c Unsalted peanuts, chopped
4 Scallions, sliced
15 oz Bean sprouts
-----------------------------------SAUCE-----------------------------------
1 c Water
1/2 c tamarind juice
1/3 c Palm sugar
1 tb White soya sauce
**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried
Mix all the sauce ingredients together in a pan and boil until reduced to
about 2/3 cup. Set aside to cool.
Heat the oil in a wok or pan until very hot, then add the prawns and bean
curd and stir-fry lightly for 1 minute. Add the preserved radish and
shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute,
then add the noodles and chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimp, peanuts, spring onions and bean sprouts.
Add
the sauce, fry for a couple of minutes and serve.
Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small saucers.
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