Ingredients
- 15 bean sprouts
- 4 eggs
- 3 shallots (sliced)
- 240 ml water
- 160 gr rice
- 120 ml tamarind juice
- 120 gr firm bean curd
- 110 gr peanut
- 110 gr shrimp (raw)
- 65 gr palm sugar
- 45 gr peanuts (unsalted)
- 60 ml chicken stock
- 24 gr shrimp (dried)
- 22 gr prsrvd sweet radish (white)
- 16 ml soya sauce (white)
- 4 slices scallions
(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 two third 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.