Note

Serves: 1-2 people

Ingredients

  • 60g rice noodles, soaked and soft
  • 2-3 shrimp, peeled
  • 1 tsp shrimp, dried
  • 1 egg
  • 1 Tbsp shallot, minced
  • 2 Tbsp vegetable oil
  • 1-2 stalks Chinese chives, cut into 1' lengths
  • ½ cup raw bean sprouts
  • 1 Tbsp roasted peanuts
  • 1 Tbsp pickled white radish, minced
  • ¼ cup firm tofu, diced
  • 1 lime, quartered - on the side
  • ¼ cup water/chicken stock
  • 1 pinch of red chili powder, dried and ground - on the side

Seasoning Sauce (mixed together)

  • 1 Tbsp fish sauce
  • 1 Tbsp palm sugar
  • 1 Tbsp chili sauce
  • 1 Tbsp tamarind paster
  • 1 tsp tomato sauce
  • 1 pinch chili powder

Prep

  1. In a wok, heat the oil. Add shallots, fry until fragrant
  2. Add prawn and tofu, stir-fry for 1 minute
  3. Add noodles and chicken stock (or water), stir-fry until the noodles are soft
  4. Add the seasoning, dried shrimp and pickled radish onto the noodles and stir-fry until almost dry
  5. Stir-fry all ingredients together with bean sprouts and Chinese chives
  6. Push all the ingredients to the front of the wok. Add oil and beaten egg, stir-fry to make a sheet on medium heat. Sprinkle with ground peanuts
  7. Serve with lime wedges, ground peanuts, sugar, chili powder, fresh bean sprouts and Chinese chives.