Preparation time: 45 mins
Cooking time: 10 mins
Serves: 2
Ingredients
- 250g rice noodles
- 100g large prawn (you can change to beef , pork or chicken)
- 2 tbsp dried shrimps
- 2 tbsp pickle sweet radish
- 4 tbsp tofu
- 2 eggs
- 1 tbsp garlic , finely chopped
- 1 tbsp Thai red shallot
- 1/4 cups vegetable oil
- 150 ml water
- 100g Chinese leek leaves, finely sliced, (and handful to server)
- 100 beansprouts (and handful to serve)
- handful salted peanuts, chopped to serve
- handful chilli powder , to serve
- wedges lime , to serve
Ingredients for sauce
- 1 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
Method
- Tip the noodles into a large bowl and pour over warm water until they are covered. Leave until the noodles are soft, then drain well.
- Heat a wok or large frying pan over a high heat. When it's really hot pour in the vegetable oil and swirl around.
- Add garlic, prawns, dried shrimps, tofu, sweet radish and fry about about 3 minutes. Then push them to sides of the wok.
- Crack the eggs into the centre, keep stirring the eggs for 30 seconds until it begins to set and resembles a broken-up omelette.
- Add the noodles, then pour over the sauce mixture (tamarind paste, fish sauce, sugar) and stir-fry for a further 5 mins or just until the noodles begin to soft.
- Then add Chinese leek leaves and beansprouts. Toss everything together and heat through. Spoon out onto plates.
- Serve with beansprouts, Chinese leek leaves, chopped peanuts sprinkled over, wedges of lime, and chilli powder (as you like).
