PREPARATION:
Heat up the oil in the wok on medium heat. Place tofu and fry until crunchy. Then turn the heat down to low. Add garlic, pickled raddish, dried shrimps. Add the egg and scramble. Next, add bean sprouts and chives. Stir until vegetables well
done. Make place by moving the noodles to another side of the wok. Add tamarind juice (or vinegar) and noodles and turn
the heat up to medium. Stir fry until the noodles are soft. Turn the heat down to low. Add fish sauce, sugar, chili powder, crushed peanuts, and turn the heat up to high. Stir fry thoroughly until well mixed. Serve with a piece of lemon and fresh salad.
FRIED NOODLES (Pad Thai)