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1
In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil.
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2
Add the shrimp (or calamari, chicken, or pork).
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3
Cook for a minute.
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4
They'll continue so dont worry too much if theyre still slightly opaque, and move them over to the side.
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5
Make a well in the center.
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6
Crack the egg in there and scramble with a fork until cooked.
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7
Push over to the side along with the shrimp.
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8
Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the ?
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9
sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile ?akes.
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10
Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
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11
Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they dont clump together.
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12
The noodles should be just softenedyou want them nice and chewy.
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13
Taste and adjust the seasoningand add more stock if necessary.
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14
Now add the bean sprouts and the scallions, stir everything together, and heat it through.
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15
Immediately turn onto large plate and top with the chopped cashews.
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16
Garnish with lime and cucumber slices.
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17
You now just need a pair of chopsticks and an ice cold Singha.
