Recipe by Joy Chaisiriwong

Remark: Serves 2.Other ingredients may be added such as fried tofu, dried shrimp, and chicken.

[Ingredients

8 oz. dried rice noodles

3 tablespoons peanut oil or cooking oil

2 eggs, 1 clove minced garlic

1/2 lb. (115g) shrimp, shelled and deveined

2 scallions cut into 1 inch (2.5 cm) lengths or ¼ cup of 1 inch cut leek

1 cup beansprouts

¼ cup ground roasted peanuts

1 tablespoon of paprika, or ground fine chili         

¼cup water (use only as needed if noodle mixture is too dried)

Sauce

¼ cup preserved sweet radish

¼ cup fish sauce

¼ cup palm sugar

¼ cup tamarind paste

¼ cup vinegar

Garnish

Cilantro, lime slices

Preparation

1) Soak the rice noodles in cold water for 30 minutes or until soft and drained

2) Place palm sugar and vinegar in a small pan over medium heat.  Simmer until sugar   dissolved then add the rest of the sauce ingredients, continue to cook for 1 more minute and set the sauce aside

3) Heat frying pan until hot: add garlic and egg and shrimp, scramble until done, reduce
temperature to medium if necessary.

4) Add noodles and sauce mixture in pan, stir fry until translucent, adding a small amount of  water if required

6) When noodles are soft, add ground peanut, paprika, mix in beansprouts and scallion, garnish and serve!