Method
Fry the chopped garlic and onion until turned yellow. Pour in the shrimp, pickled white radish and soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, tamarind juice and stir well. Pour in the noodles, stir-fry until mixed well, and spring onion, 3/4 of half a cup of bean sprouts (the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto platter, Garnish with ground roasted peanuts, ground dry red chilli, bean sprouts, a lime wedge and the remainder of the spring onion.
Ingredients
3 cups narrow rice noodles (Sen Lek), soaked in warm water till flexible;
4 shrimps;
2 eggs;
1/3 cup soya bean curd, cut into small slivers;
1 tablespoon picked white radish (Chai-Po), chopped;
1/2 cup cooking oil;
1 teaspoon garlic, chopped;
1 teaspoon shallots or onion, chopped;
1 teaspoon ground dry red chilli or paprika;
4 tablespoons sugar;
4 tablespoons fish sauce;
2 tablespoons vinegar;
2 tablespoons tamarind juice (substituted by vinegar);
1/2 cup bean sprouts;
1/3 cup spring onions, chopped to 1 1/2 in. lengths;
1 lime. For garnishing,
2 tablespoons ground roasted peanuts.
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