80 grams of rice noodles (soak in cold water 5-10 minuets)
1 cup of bean sprouts
2 tbsp. of tofu, cut into small pieces ( or small sliced pieces of chicken and pork )
1 egg
1 tbsp. of chopped pickled white raddish
1 tbsp. of crushed roasted peanuts
1/3 cup juice of ripe tamarind (or 2 tsp. of white vinegar, mixed with 3 tbsp. of water )
1 1/2 tsp. of sugar
1 tsp. of fishsauce or soya sauce
1 tbsp. of chives ( or spring onion )
1 tbsp. of dried shrimps
a pinch of chilli powder
2 tbsp. of oil
2 cloves of crushed garlic
1 tsp. of thick soy sauce (or molasses)
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.