Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Peanut or corn oil |
| 1 ounce | Raw prawns, shelled |
| 4 ounces | Firm bean curd (tofu); diced |
| 3 tablespoons | Preserved sweet white radish chopped |
| 3 tablespoons | Sliced shallots |
| 4 | Eggs |
| 11 ounces | Rice or cellophane noodles (sen kel or woon sen), soaked in cold water for 7-10 minutes, if dried |
| ¼ cup | Chicken stock |
| 3 tablespoons | Dried shrimps, chopped |
| ⅓ cup | Unsalted peanuts, chopped |
| 4 | Spring onions; sliced |
| 15 ounces | Bean sprouts |
| 1 cup | Water |
| ½ cup | Tamarind juice |
| ⅓ cup | Palm sugar |
| 1 tablespoon | White soya sauce |
SAUCE
Mix all the sauce ingredients together in a pan and boil until reduced to about ⅔ 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.
From: stigle@... (Sue Stigleman)