Ingredients
80 grams of rice noodles
1 cup of bean sprouts
2 tablespoons of tofu, cut into small pieces
1 egg
1 tablespoon of chopped pickled white radish
1 tablespoon of crushed roasted peanuts
1/3 cup of juice of ripe tamarind (or 2 tablespoons of white vinegar mixed with 3 tablespoons of water)
1.5 teaspoons of sugar
1 teaspoon of fish sauce (or soy sauce)
1 teaspoon of chopped Chinese leek (or spring onion)
1 tablespoon of dried shrimps
a pinch of salt
a pinch of chili powder
1 tablespoon of oil
3 cloves of crushed garlic
Preparation
Heat up the oil a wok on medium heat.
Fry tofu until crunchy and golden brown, then turn the heat to low.
Add garlic, pickled radish, dried shrimps, and chili powder. Stir until fragrant.
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.
Move the noodles to one side of the wok. Add the egg and scramble.
Add the fish sauce, sugar, salt, crushed peanuts, bean sprouts, and Chinese leek and turn the heat up to high.
Stir fry thoroughly until well mixed.
Serve with a piece of lemon and a fresh salad.
after typing all of that, i am extemely hungry