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1
Soak noodle in hot water for about 20 minutes.
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2
Mince the shallot and garlic.
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3
Slice up your tofu into small bit size.
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4
Cut up the palm sugar as small as possible.
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5
Mix palm sugar, fish sauce, tamarind juice, and preserved turnip into a bowl and set that aside.
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6
Rinse your chives and cut them up into 1 inch pieces.
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7
Rinse your bean sprouts.
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8
Clean and peel the shrimps
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9
Wok it...wok it good!
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10
Cooking time, not including prepping, takes only about 10 minutes.
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11
Pour oil in the wok over high heat.
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12
Stir in shallot, garlic and tofu until the garlic starts turning brown. This happens very quickly.
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13
Grab the soaking noodle, slightly shake off some water, and throw them into the wok. Then stir in the sauce mix that you had set aside during the preparation.
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14
Add the shrimps and half of the chives into the wok and stir thoroughly. (Most supermarkets sell Soya bean sprouts. If that's what you've got, stir them in with the shrimps. The bigger bean heads of the Soya bean sprouts are harder to cook than Mung bean sprouts.)
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15
Once the shrimps are cooked, they will no longer look translucent. Push everything to one side of the wok to make room for the egg.
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16
Crack the egg and stir a few times before folding it into the noodles.
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17
Transfer everything onto a plate then arrange the Mung bean sprouts, the rest of the chives, and a slice of lime on the plate. Sprinkle on the peanuts and pepper to taste and ENJOY!
