Ingredients:

• 150g – flat Rice noodles
• 4 tbsp – palm Sugar
• 2.5 tbsp – fish sauce
• 2.5 tbsp – Tamarind juice
• 1.5 tsp – chilli powder
• 150g – Bean sprouts
• 250g – tiger Prawns
• 100g – Tofu
• 1/3 cup – Spring onion greens, chopped
• 2 tbsp – pickled while radish
• 2 tbsp – crushed Peanuts
• dried shrimps – few
• 2 – eggs
• 2 – Shallots
• 4 tbsp – oil | 1/2 cup – water or Chicken stock

Method:

1. Soak rice noodles in water till softened. Drain and reserve.
2. Mix palm sugar, fish sauce, tamarind juice and chilli powder together. Heat stirring till sugar is dissolved.
3. Heat 1 tbsp of oil in a pan, fry prawns, add little of the above sauce and keep aside.
4. Heat 2 tbsp oil. Fry the tofu.
5. Add sliced shallots, chopped radish and noodles.
6. Add the remaining sauce and little water or stock.
7. Add peanuts and dried shrimps.
8. Stir fry till well combined. Push it to a side of the pan.
9. Pour remaining oil on the empty side and add unbeaten egg.
10. Stir till lightly cooked. Flip the noodles over it.
11. Add bean sprouts and spring onions and stir briefly.
12. Transfer to serving plate.
13. Garnish with fresh bean sprouts and spring onions. Serve hot.

Recipe courtesy of Chandri Bhatt