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Ingredients
- 100 g (3 1/2 oz) 5 mm (1/4 inch) thick dried rice noodles
- 1 tablespoon vegetable oil
- 1 egg, lightly beaten
- 2 teaspoons small dried shrimp
- 2 teaspoons sugar
- 2 teaspoons tamarind purée
- 1 tablespoon fish sauce
- 2 teaspoons lime juice
- 1/4-1/2 teaspoon chilli powder
- 90 g (3 1/4 oz/1 cup) bean sprouts
- 2 teaspoons garlic chives, cut into 2 cm (3/4 inch) lengths
- 40 g (1 1/2 oz/1/4 cup) dry-roasted peanuts, chopped
Method
1. Soak the rice noodles in boiling water for 8 minutes, then drain. Heat the oil in a wok over medium heat and cook the egg until firm. Remove from the wok and slice thinly.
2. Add the dried shrimp and noodles to the wok and stir-fry over high heat for 1 minute, or until the noodles begin to turn golden. Add the sugar, tamarind, fish sauce, lime juice and chilli powder and stir-fry for 1 minute. Stir in the bean sprouts, garlic chives and egg slices, and cook until the bean sprouts wilt.
3. Spoon into eight small bowls or noodle boxes, sprinkle the peanuts over the top and serve with chopsticks.
