Yield: 5 portions
Ingredient Amount
Seasoning Mixture
Palm sugar 50 g
Tamarind paste, strained 35 g
Fish sauce 60 g
Lime Juice 25 5
Palm vinegar 25 g
Ground red chilies, dried 7 g
For Cooking
Dried Rice noodles, thin (Blue Label) 454 g
Vegetable oil as needed
Garlic, chopped 15 g
Nam prik pao 120 g
Shallots, minced 60 g
Thai salted daikon, minced finely 75 g
Shrimp, P+D, 31-35,split length wise 454 g
Eggs, beaten 250 g (about 5 eggs)
Smoked tofu, julienne 225 g
Water as needed
Scallions, long, thin, bias cut 10
Bean sprouts, cleaned and trimmed 90 g
Cilantro sprigs 45 g
Peanuts, roasted, chopped 125 g
Lime, cut into 10 wedges 1 whole
Method
1. Whisk together the seasoning mixture ingredients.
2. Soak dry noodles in a bowl of hot tap water for 5 minutes. Drain and set aside.
At Service
1. Heat wok, add oil and heat. Add garlic, shallots, nam prik pao, and daikon pickle and stir fry briefly, until aromatic.
2. Add shrimp, increase heat, and stirring and tossing quickly, sear shrimp, this should take seconds. Be careful not to burn aromatics
3. Add noodles, toss to combine with other ingredients and add a splash of water to help rehydrate the noodles and keep the other ingredients from scorching.
4. Continue to stir fry noodles until tender, at which point, push the noodles to the upper edge of one side of the wok. Add a drizzle of oil then add the beaten eggs to space created in wok, spread with spatula to begin cooking. Fold the noodles over the eggs to accelerate the cooking - 10 seconds later begin to stir-fry the noodle egg mixture again, tossing with the egg mixture to combine.
3. Add the seasoning mixture, tofu, bean sprouts, cilantro and scallions, Toss one final time and remove from wok to warm hotel pan
4. Serve in deep noodle bowls with a scattering of toasted peanuts and wedge of lime on top.