RECIPES OF THAILAND

Ingredients

8 oz

3 tbsp

2 tbsp

1 tbsp

3 tbsp

1/3 cup

1

3 tbsp

1/2 lb

1 handful

2 oz

2 tbsp

Rice noodles (small size)
Tomato sauce (or tamarind paste)

Vegetable oil

Pickled radish
Sugar

Water or chicken stock
Egg
Fish sauce
Shrimp (cleaned and shelled)
Fresh bean sprouts (chopped once or twice)
Green onions (cut into 1/2 inch pieces)

Peanuts (finely chopped)

1. Soak the rice noodles in cold tap water for about 20 minutes, until they are "springy" and drain in a colander until needed
2. 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)
3. Heat oil in wok, and add the tamarind or tomato sauce, pickled radish, and sugar
4. Mix well and let heat up
5. Add the noodles, small portions at a time, and add water or stock
6. Mix well until all the noodles are coated with the mixture. (Add more
      liquid if necessary)
7. Beat the egg and mix with the noodles
8. Add the fish sauce and shrimp and mix everything thoroughly and  ensure that the egg and shrimp are thoroughly cooked. (It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again)
9. It is done when the shrimps are completely pink. 
10. Add the bean sprouts, green onions, and chopped peanuts
11. Mix well, then turn off the heat and let stand a minute or so before serving