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Serves: 4

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes


  • 225 grams (1/2 lb) Thai rice noodles
    12 medium size shrimp, shelled and cleaned
    1 medium onion, diced
    100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
    1 tsp garlic, minced
    1 tbsp sugar
    1 tbsp nam pla (fish sauce)
    2 tbsp ketchup
    100 grams (1/2 cup) peanuts, coarsely ground
    100 grams (1/2 cup) vegetable oil
    200 grams (1 cup) bean sprouts
    1 tbsp tamarind soaked in 3 tbsp hot water (See note)
    juice of 1 lemon
    2 eggs, slightly beaten


  • Soak the noodles in cold water to cover for about
    15 minutes. Drain. Put noodles in a bowl and pour hot water over them. Let stand
    for about 10 minutes.
    Drain and rinse with cold water; set aside.
    Put oil in a wok or large skillet over medium heat. Add garlic and onion. Stir fry until
    onion turns translucent. Add shrimp and stir fry for about 2 to 3 minutes, or until
    shrimp turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
    juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly
    set for 3 minutes before mixing with remaining ingredients. Add noodles, bean
    sprouts, and peanuts. Mix well.
    Spoon noodles onto serving platter and garnish
    with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.

    (tamarind usually comes in a package without seeds.
    Add water and squeeze the pulp of the fruit several times to obtain the sour
    liquid. Substitute the juice of 1 lime if tamarind is not available.
    You should find tamarind in a Thai, Indian, Spanish, or Asian market)
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