Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Peanut or corn oil
7 oz Large raw shrimp, shelled
4 oz Firm bean curd (tofu), diced
3 tb Prsrvd sweet white radish
-chopped
3 tb Sliced shallots
4 Eggs
11 oz Rice or cellophane noodles**
1/4 c Chicken stock
3 tb Dried shrimp, chopped
1/3 c Unsalted peanuts, chopped
4 Scallions, sliced
15 oz Bean sprouts

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

**(sen lek or woon sen), soaked in cold water for 7 to
10 minutes, if dried 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 shrimp, 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 saucers.

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