Ingredients
- 15 bean sprouts
- 4 eggs
- 3 shallots (sliced)
- 1 prawns (raw)
- 1 c water
- 11 oz rice
- 1/2 c tamarind juice
- 4 oz firm bean curd
- 1/2 c peanut
- 3/8 c palm sugar
- 3/8 c peanuts (unsalted)
- 1/4 c chicken stock
- 3 tb shrimps (dried)
- 3 tb preserved sweet radish (white)
- 1 tb soya sauce (white)
- 4 slices spring onions
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 shrimps, 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 containers.