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1
Preparation: Start with soaking the dry noodles in warm/hot water while preparing the other ingredients (30-40 minutes).
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2
Julienne tofu (cut into long thin strips) and cut into 1 inch long matchsticks.
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(after cutting super firm tofu/pressed tofu should have a mozzarella cheese consistency).
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4
You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below.
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5
Cut the Chinese chives into 1 inch long pieces.
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6
Set aside a few fresh chives for a garnish.
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7
Rinse the bean sprouts and save half for serving fresh.
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8
Mince shallot and garlic together.
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9
Cooking: Heat a wok or a big pot on high heat and pour in the oil.
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10
Fry the peanuts until toasted and remove from the wok.
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11
The peanuts can be toasted in the pan without oil as well.
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12
Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown.
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13
Drain the noodles and add to the wok.
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14
Stir quickly to keep things from sticking.
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15
Add tamarind, sugar, fish sauce and chili pepper.
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Stir.
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The heat should remain high.
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18
If your wok is not hot enough, you will see a lot of juice in the wok at this point.
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Make room for the egg by pushing all noodles to the side of the wok.
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Crack the egg onto the wok and scramble it until it is almost all cooked.
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Fold the egg into the noodles.
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The noodles should soft and chewy.
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Pull a strand out and taste.
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If the noodles are too hard (not cooked), add a little bit of water.
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25
When you get the right taste, add shrimp and stir.
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26
Sprinkle white pepper around.
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Add bean sprouts and chives.
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Stir a few more times.
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29
The noodles should be soft, dry and very tangled.
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30
Pour onto the serving plate and sprinkle with ground pepper and peanuts.
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31
Serve hot with a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.
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32
Condiments of sugar, chili pepper, vinegar, and fish sauce for personal tastes.
