Ingredients:
Serves 4
For the noodles:
Serves 4
For the noodles:
- 240g rice noodles
- 80g pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)
- 12 large shrimps, peeled and deveined
- 1/2 chicken breast, sliced thinly
- 1/2 shallot
- 2 tbsp Thai preserved sweet radish
- 4 garlic chives + 2 for garnish
- 150g beansprouts + more to garnish (about a handful)
- 1/4 cup roasted peanuts + more for garnish
- 2 eggs
- 3 tbsp cooking oil
- lime wedges for serving
For the sauce:
- 6 tbsp fish sauce (or use vegetarian fish sauce)
- 3 tbsp palm sugar (or regular sugar)
- 2 tbsp tamarind concentrate (mine was somewhat diluted, use 2 tsp if it is purer)
- 1/4 cup cold water, more if needed
- 2 tsp chilli flakes or Thai sriracha
Directions:
Start by chopping the shallot and the preserved sweet radish finely. Cut the tofu in small bite sized cubes. Cut the chives in about 2-inch long pieces. Chop roasted peanuts finely.
Prepare the sauce by mixing all the ingredients and mixing well until the sugar is dissolved.
Cook the noodles as instructed. Some brands only require to soak until softened. In the meantime heat a wok or a pan over high heat. Add 1 tbsp of cooking oil, and add the chicken and shrimp until they are golden brown, and about 3/4 of the way cooked. Remove from the pan and set aside.
In the same pan add 1 tbsp oil and cook the tofu until golden. If using extra firm tofu, cook a little longer to get a harder outer skin. Add the chopped shallot and radish and stir fry for about 2 minutes. Add the noodles and the sauce and stir fry until the sauce is absorbed and there is no liquid leftover in the bottom of the pan. If the noodles are sticking together you can add 1 tbsp oil. If the noodles are still a bit too hard you can add some water, 2 tbsp at a time.
Push everything in the pan to one side and crack the eggs. Leave to cook untouched until cooked half way through, then scramble them. This will result in nice bite-sized pieces. Add the beansprouts, garlic chive, peanuts, chicken, and shrimp. Mix well, then remove from heat and transfer to plates.
Serve with some fresh beansprouts, garlic chives, chopped peanuts, a sprinkle of chilli flakes, and a lime wedge.
Adapted from Original Recipe
Prepare the sauce by mixing all the ingredients and mixing well until the sugar is dissolved.
Cook the noodles as instructed. Some brands only require to soak until softened. In the meantime heat a wok or a pan over high heat. Add 1 tbsp of cooking oil, and add the chicken and shrimp until they are golden brown, and about 3/4 of the way cooked. Remove from the pan and set aside.
In the same pan add 1 tbsp oil and cook the tofu until golden. If using extra firm tofu, cook a little longer to get a harder outer skin. Add the chopped shallot and radish and stir fry for about 2 minutes. Add the noodles and the sauce and stir fry until the sauce is absorbed and there is no liquid leftover in the bottom of the pan. If the noodles are sticking together you can add 1 tbsp oil. If the noodles are still a bit too hard you can add some water, 2 tbsp at a time.
Push everything in the pan to one side and crack the eggs. Leave to cook untouched until cooked half way through, then scramble them. This will result in nice bite-sized pieces. Add the beansprouts, garlic chive, peanuts, chicken, and shrimp. Mix well, then remove from heat and transfer to plates.
Serve with some fresh beansprouts, garlic chives, chopped peanuts, a sprinkle of chilli flakes, and a lime wedge.
Adapted from Original Recipe
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