Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Peanut or corn oil
1 oz Raw prawns, shelled
4 oz Firm bean curd (tofu); diced
3 tb Preserved sweet white radish
-- chopped
3 tb Sliced shallots
4 Eggs
11 oz Rice or cellophane noodles
- (sen kel or woon sen),
- soaked in cold water
- for 7-10 minutes, if dried
1/4 c Chicken stock
3 tb Dried shrimps, chopped
1/3 c Unsalted peanuts, chopped
4 Spring onions; sliced
15 oz Bean sprouts

---------------------------SAUCE--------------------------------
1 c Water
1/2 c Tamarind juice
1/3 c Palm sugar
1 tb White soya sauce

Mix all the sauce ingredients together in a pan and
boil until reduced to about 2/3 cup. Set aside to
cool.

Heat the oil in a wok or pan until very hot, then add
the prawns and bean curd and stir-fry lightly for 1
minute. Add the preserved radish and shallot, fry for
1 minute, and break in the eggs. Stir-fry for a
minute, then add the noodles and chicken stock. When
the noodles are soft (about 2 minutes), add the dried
shrimps, peanuts, spring onions and bean sprouts. Add
the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry
chillies, sugar, lime wedges, spring onions, and fresh
bean sprouts, all in small containers.

From: stigle#cs.unca.edu (Sue Stigleman)

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