0.50 Cup Peanut (or corn oil)	3.00 Tbl Dried shrimp, chopped
7.00 Oz Large raw shrimp, shelled	0.33 Cup Unsalted peanuts, chopped
4.00 Oz Firm bean curd (tofu),	4.00 Scallions, sliced
-diced	15.00 Oz Bean sprouts
3.00 Tbl Prsrvd sweet white radish	----------------- SAUCE
-chopped	-----------------
3.00 Tbl shallots, Sliced	1.00 Cup Water
4.00 Eggs	0.50 Cup Tamarind juice
11.00 Oz Rice (or cellophane	0.33 Cup Palm sugar
-noodles**)	1.00 Tbl White soya sauce
0.25 Cup Chicken stock

**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if
dried Mix all the sauce ingredients together in a pan and boil until
reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or
pan until very hot, then add the prawns and bean curd and stir-fry
lightly for 1 minute. Add the preserved radish and shallot, fry for 1
minute, and break in the eggs. Stir-fry for a minute, then add the
noodles and chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimp, peanuts, spring onions and bean
sprouts. Add the sauce, fry for a couple of minutes and serve. Serve
accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small saucers.