| 4 cups | Thin rice noodles, soaked for 3 minutes |
| 50 g | Pork, diced |
| 3 | Eggs |
| 100 g | Firm tofu |
| 250 g | Bean sprouts |
| 50 g | Chinese chives cut into short lengths |
| 1 tbsp | Chopped shallot (small red onion) |
| 1 tbsp | Chopped garlic |
| 1 tsp | Dried chilli powder |
| 1/2 cup | Ground roasted peanuts |
| 4 tbsp | Sugar |
| 3 tbsp | Fish sauce |
| 4 tbsp | Tamarind juice or vinegar |
| 1/4 cup | Water |
| 8 tbsp | Cooking oil |
| | Fresh vegetables to serve: bean sprouts, Chinese chives, banana buds, lime wedges |
In a wok, fry the shallots and garlic in 3 tbsp of oil over medium heat until fragrant. Add noodles and water, stir until tender. Season with sugar, fish sauce and tamarind juice/vinegar. Stir well, then push the noodles to the side of the wok.
Add 3 tbsp of oil to the same wok, add the pork, tofu and chilli powder. Sauté until the pork is done the toss well with the fried noodles and push the mixture back to the side of the wok again.
Put 2 tbsp oil into the wok, break the eggs in and stir until done. Toss again with the noodles, add the bean sprouts and Chinese chives. Stir until the bean sprouts are cooked - about 1 minute.
Transfer to individual plates and sprinkle with roasted peanuts. Serve with fresh vegetables on the side and a squeeze of lime juice.
A lot of oil is specified but it may not be necessary to use all the oil in the recipe. Add a little at a time, when the noodles appear to be drying up. **Make this recipe vegetarian by replacing the pork with shrimps, peeled and deveined, or by increasing the amount of tofu and beansprouts.