Prepared by Chef Arun “Saa” Chonsakul

• Narrow rice noodles: 300 grams (10.5 ounces)
• Bean sprouts: 500 grams (17 ounces)
• Soybean curd: 1 cake
• Leaves of Chinese leeks: 50 grams (2 ounces)
• Chopped pickled white radish: 50 grams (2 ounces)
• Roasted peanuts, ground: ½ cup
• Lime: 1 whole
• Ground dried chilies: 1 tsp.
• Chopped shallots: 1 tbsp.
• Chopped garlic: 1 tbsp.
• Tamarind juice or vinegar: 4 tbsp.
• Fish sauce: 3 tbsp.
• Sugar: 4 tbsp.
• Cooking oil: ½ cup

Preparation

Heat 3 tbsp. of oil in a frying pan and sauté garlic and shallots. When yellowed, add the noodles with just enough water to soften them and fry, turning constantly with a spatula to prevent sticking. Move noodles to the side of the pan.

Put 3 tbsp. of oil into pan. When hot, fry the prawns, pickled radish, bean curd, dry chilies, sugar, tamarind juice and fish sauce; then return the noodles, mix thoroughly and move to the side.

Put 2 tbsp. of oil into the pan. When heated break the eggs into the pan and scramble with a spatula, spreading the eggs in a thin layer over the pan. When set, return the noodles and mix together. Add half of the bean sprouts and the Chinese leeks and mix together.

Spoon onto plates and sprinkle with ground peanuts. Serve with bean sprouts and Chinese leeks leaves.