Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Dried rice noodles 2 Beaten eggs
-- medium size 2 tb Tamarind sauce
1/4 c Vegetable oil 1/4 c Bean sprouts
2 Garlic cloves; finely minced 1 Scallion; sliced
3 tb Chopped raw shrimp 1 tb Salty preserved radish
3 tb Lean ground pork 2 tb Coarsely ground peanuts
1 ts Sugar - (salted or unsalted)
1 tb Fish sauce 2 tb Sliced green onions
1 ts Soy sauce 2 Lemon wedges
2 ts Hot chili sauce 1 Cucumber

1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

2. Heat oil in a wok or large skillet and saute garlic until golden.
Add the shrimp and ground pork and stir-fry until lightly browned. Add
the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the
sugar dissolves. Pour in the beaten eggs, let them set slightly, then
stir to scramble.

3. Add the noodles and stir-fry about 2 minutes. Push noodles to side
of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add
the bean sprouts, scallions, radish, and stir-fry until bean sprouts are
slightly cooked, about 1 minute. Stir noodles down into tamarind
mixture and stir-fry until well-mixed.

4. Pile noodles on a serving dish and sprinkle with peanuts and
scallions. Seed cucumber and slice lengthwise into 4 pieces. Place
lemon and cucumber wedges on side of plate.

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