Yield: 2 servings
|7 ounces||Narrow rice noodles; soaked|
|3 tablespoons||Cooking oil|
|1 tablespoon||Garlic; chopped|
|4 tablespoons||Firm yellow bean curd; diced|
|3 ounces||Prawns; shelled & deveined|
|½ tablespoon||Pickled chinese radish|
|2 tablespoons||Fish sauce|
|2 tablespoons||Roasted peanuts; chopped|
|6 ounces||Bean sprouts|
|⅓ cup||Spring onions; cut in 1\" len|
|¼ teaspoon||Ground chili|
|1 \N||Fresh lime; sliced|
Recipe by: The Elegant Taste of Thailand In a large frying pan, heat oil over medium-high heat, sauté the garlic and pickled radish for 1 minute; then, add the egg and keep stirring, Add the prawns, beancurd and the noodles; then, season with sugar, fish sauce, vinegar, paprika and 1 tbsp. peanuts. Toss and cook for 10 minutes, until the noodles turn soft. Then, add the spring onions, ground chili and half of the bean sprouts, and remove from heat. Garnish with 1 tbsp. of chopped roasted peanuts.
Serve with the remaining bean sprouts with the lime on the side.