Thai Recipe

250         grams rice stick noodles
5              Shelled prawns
2              eggs
400         grams bean sprouts
1             soybean curd, cut into small slivers
50           grams Chinese leek leaves
1              Lemon
50           grams chopped pickled white radish
1/2           cup ground roasted peanuts
1              tsp. ground dried chilies
1              tbsp. chopped shallots
1              tbsp. chopped garlic
4              tbsp. sugar
4              tbsp. tamarind juice or vinegar
3              tbsp. fish sauce
1/2          cup vegetable oil

Seasoning

3          tpsp.Oyster sauce
1          tbsp. Soy sauce
2          tbsp. sugar
1          tbsp. seasoning sauce
1         tsp. ground pepper

Instruction

1. Heat 3 tbsp oil in a pan and sauté garlic and shallots in medium heat. When it yellow, add prawns and soybean curd then stir until cooked. Then, put the ingredients in a bowl.
   (Grand mom’s trick:  if you use fresh prawn, you can stir the prawn until fragrant. If you used frozen shelled prawn, you should not stir it too long because the prawn will be shorten. In addition, you should defrost the frozen prawns by putting them in still water rather than defrost them in a microwave.) 
2. Heat 3 tbsp. oil in the pan, put tamarind juice, fish sauce and sugar. Next, put noodle into the pan and add put enough water to soften them and fry, turning constantly with spatula to prevent sticking. Then, put cooked ingredients from the 1st instruction into the pan, stir it. Move them to a side of the pan.
3. Put 2 tbsp. oil in the pan. When it heated, break 2 eggs into pan and scramble with spatula, spreading eggs in a thin layer over the pan. When it set, returns the noodles and mix together. Add 100 grams of bean sprouts and 25 grams of Chinese leek leaves and mix together. Spoon onto plates and sprinkle with ground peanuts and ground dried chilies.
4. Serve with bean sprouts, Chinese leek leaves and lemon.