400g 5 mm. rice stick soaked in warm water to soften.
1 tablespoon chopped pickled white radish
1 cup fried bean curd
4 tablespoons sugar
1 tablespoons fish sauce
4 tablespoons pad thai sauce
2 tablespoons tamarind or lime juice
500g (1 lb.) bunch of chinese flat chives
1/2 cup ground roasted peanut
100g grilled tiger prawns
(3 1/2 oz) 4 eggs
3 banana blossom, simmered until tender (optional)
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
Heat 3 tablespoons oil in a wok and add garlic and shallot. Add prawns follow rice stick and fry, turning constantly to prevent sticking. Remove the rice stick and set aside. Put another 3 tablespoons of oil into pan, and when hot, add the pickled white radish and fried bean curd. Stir- fry for 2-3 minutes and then return the rice stick. Add sugar, fish sauce and pad thai sauce, mixed thoroughly and set aside on the plate. Put another 2 tablespoons of oil into pan, and when hot. Break 3 eggs into pan and scramble, spreading egg in a thin layer over the pan. When set, return rice stick and mix together thoroughly then sprinkle with ground peanuts. Season with sugar, fish sauce peanut and tamarind or lime juice. Serving with Banana Blossom and Chinese Flat Chives.
