Thanasart Co. Ltd

½ pound dried rice flour noodles, about quarter inch thick

12 Small dried shrimp

3 tablepoons vegetable oil

1 garlic clove, minced

8 medium shrimp, shelled and deveined

1 cake spiced tofu, sliced quarter inch thick

2 large eggs

1 tablespoon minced preserved radish

2 tablespoons distilled vinegar

2 tablespoons nam pla (fish sauce)

3 to 4 tablespoons sugar

2 teaspoons paprika

2 scallions, cut in 2 inch pieces

½ cup skinless roasted unsalted peanuts, crushed

Scallions brush, slivered fresh red chili peppers and coriander sprigs for garnish

Soak dried noddles in warm water 30 minutes to 1 hour, or until
just softened. Do not let noddles become mushy. Drain and discard water. Set aside.

In a food grinder, process dried shrimp until finely chopped. Set aside.

In a wok, heat oil over medium high heat until hot and beginning to smoke. Add minced garlic and stir-fry for 20 seconds, or until fragrant and just beginning to brown. Add shrimp and stir-fry 2 to 3 minutes, or until just orange. Add tofu and cook, stirring constantly, until lightly coated with oil.

Push shrimp and tofu to one side of the wok and add 1 egg, stirring constantly and breaking it into pieces as it cooks, about 1 minute. Push the cooked egg to the side, add remaining egg, and repeat. Add radish and push all ingredients to side of wok.

Add noodles, ground dry shrimp, vinegar, nam pla, 3 tablespoons sugar, and paprika. Toss gently over medium heat 1 to 2 minutes, until well combined. Add scallions and bean sprouts and toss gently, 2 to 3 minutes until sprouts are just tender.

If a sweeter flavour is desired, add remaining sugar.Place mixture on a large platter and sprinkle with crushed peanuts. Garnish with scallion brush, chilis, and corriander sprigs.