1 tbsp dried shrimp
100g (3.5 oz) thin dried rice noodles
50g (1.7 oz) tamarind concentrate
60g (2 oz) palm sugar (use a knife to finely shave)
50g (1.7 oz) fish sauce
¼ tsp dark soy sauce
1 tbsp vegetable oil
1 Asian red shallot, sliced
100g tiger prawns, peeled and deveined
2 tsp finely chopped pickled radish
50g (1.7 oz) firm yellow bean curd, diced
2 eggs, lightly whisked
¼ cup Chinese chives cut into roughly 2cm batons
¼ cup bean shoots, plus extra to serve
1 tbsp crushed peanuts
lime wedges to serve
chilli powder to serve
spring onion stems to serve
Soak dried shrimp in water for 15 minutes to soften slightly. Drain and discard the water.
Soak rice stick noodles in room temperature water for 30 minutes or until softened but still firm. Then cook them in boiling water for 3-4 minutes or until just tender but not too soft. Drain and set aside for later.
For the sauce, combine the tamarind, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Cook for 1-2 minutes until the sugar has dissolved. Remove from heat and set aside for later.
Heat oil in a wok or large frying pan over high heat. Add the shallot and stir-fry for 30 seconds. Add the prawns and stir-fry until almost cooked. Add the softened dried shrimp, the pickled radish and tofu and stir-fry for another 30 seconds. Move everything to one side of the pan and add the egg into the empty side. Spread the egg around and allow it to set and get golden on the bottom. Then break up the egg and mix through the other ingredients. Add the noodles and the sauce. Stir- fry until well combined then toss through the garlic chives and bean shoots. Remove the pan from heat and divide noodles among serving plates. Top with peanuts and serve with lime, a spoonful of chilli powder and spring onion.
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