80 grams of rice noodles 1 cup of bean sprouts 2 tbsp. of tofu, cut into small pieces ( or small sliced pieces of chicken and pork ) 1 egg 1 tbsp. of chopped pickled white raddish 1 tbsp. of crushed roasted peanuts 1/3 cup juice of ripe tamarind (or 2 tsp. of white vinegar, mixed with 3 tbsp. of water ) 1 1/2 tsp. of sugar 1 tsp. of fishsauce or soya sauce 1 tsp. of chopped Chinese leek ( or spring onion ) 1 tbsp. of dried shrimps a pinch of chilli powder 3 tbsp. of oil a pinch of salt 3 cloves of crushed garlic
PREPARATION
Heat up the oil in the wok on medium heat. Place tofu and fry until crunchy. Then turn the heat down to low. Add garlic, pickled raddish, dried shrimps, chilli powder and stir until fragrant. Add tamarind juice (or vinegar ) and noodles and turn the heat up to medium. Stir fry until the noodles are soft. Turn the heat down to low. Make place by moving the noodles to another side of the wok. Add the egg and scramble. Add fish sauce, sugar, salt, crushed peanuts, bean sprouts and Chinese leek and turn the heat up to high. Stir fry thoroughly until well mixed. Serve with a piece of lemon and fresh salad.
80 grams of rice noodles