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1
Before you begin cooking, place the chile-vinegar sauce in a bowl on the table as a condiment, along with a small condiment plate of cayenne and another small bowl of sugar if you wish.
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2
Arrange the cucumber slices around the edge of your serving platter or individual plates, together with the lettuce leaves, if using, and lime wedges.
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3
(If you wish, arrange extras of all three on a serving plate.)
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4
Place the pork in a small bowl, add the sugar, and toss to mix.
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5
In a medium bowl, mix together the tamarind water (or rice vinegar and water), soy sauce, and fish sauce.
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6
In a small bowl, lightly beat the eggs with the salt.
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7
Place all the ingredients by your stovetop.
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8
Place a large wok over high heat.
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9
Add about 1 1/2 tablespoons of the oil and, when it is hot, add the garlic and stir-fry briefly until it begins to change color, about 15 seconds.
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10
Toss in the pork and stirfry until it has all changed color, 1 minute or less.
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11
Add the tofu and press it against the hot sides of the wok to scorch it a little, 10 to 20 seconds.
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12
Pour in the egg mixture and let cook until it starts to set around the pork and tofu slices, less than a minute.
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13
Use your spatula to cut it into large pieces, then transfer all onto a plate and set aside.
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14
Place the wok back over high heat, add remaining 1 1/2 tablespoons or so oil, and swirl to coat.
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15
Toss in the drained noodles and stir-fry vigorously, pressing them against the hot wok to sear and heat them, then turn and press them again.
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16
They will seem dry and unwieldy, but dont worry, just keep folding them over and pressing them onto the wokafter about 1 minute, they will all have softened more and be warm.
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17
Move the noodles up the sides of the wok and toss in 2 to 2 1/2 cups of the bean sprouts and the scallions.
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18
Stir-fry vigorously for about 20 seconds, pressing and turning to wilt them against the hot wok.
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19
Add the dried shrimp and salted radish and toss briefly with your spatula, then add the soy sauce mixture.
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20
Stir-fry for about another 30 seconds, gradually incorporating noodles into the bean sprout mixture.
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21
Add the reserved egg-meat mixture and toss gently to mix everything together.
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22
Turn out onto the platter or onto individual plates.
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23
Place the remaining bean sprouts on a plate on the table.
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24
Sprinkle some of the chopped peanuts onto the noodles, and place the rest in a bowl as a condiment so guests can add extra as they wish.
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25
Sprinkle on the coriander leaves, if using, and serve.
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26
If serving from a central platter, serve guests (chopsticks or tongs are easiest for the job) or invite everyone to use their chopsticks to serve themselves.
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27
As they eat, guests can flavor their portions as they wish, with a sprinkling of cayenne, a squeeze of lime juice, a sprinkling of sugar (traditional in Thailand, but usually not loved by foreigners), a little more chopped peanuts, some bean sprouts, and a drizzle of chile-vinegar sauce.
