1 handful fresh bean sprouts, chopped once
2 ounces green onions, cut into 1/2 inch pieces
2 tablespoons finely
Soak the rice noodles in cold tap water about 20 minutes, until they are "springy".
Then drain in a colander until needed. If using dried tamarind, soak the tamarind
in hot water for awhile, then mash with a fork to soften. Force as much of the mixture
as you can through a sieve to remove bits of bark, etc.
Heat oil in wok, and add the tamarind/tomato sauce, pickled radish, and sugar.
Mix well and let heat up.
Add the noodles, small portions at a time, and the water/stock. Mix well until
all the noodles are coated with the mixture. Add more liquid if necessary - it will
cook out. Don't be easy on the noodles - chop them with the spatula or spoon
some to separate them. It may help to "toss" the noodles like a salad,
to get them coated.
Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything
thoroughly. The noodles will tend to "clump", so stir or "toss"
like a salad to get everything mixed, and to ensure that the egg and shrimp cook
thoroughly. It will help to cover the wok with a lid for a minute or so, then toss
the mixture, then cover again. You'll know it's done when the shrimp are
completely pink. There may be a little browning of the noodles; stirring will keep
them from burning.
Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn
off the heat and let stand a minute or so.
From the kitchen of Martin James – Copenhagen, Denmark.