Fried Rice Sticks with Shrimp (Pad Thai Goong Sod)

Ingredients (4-6 serves)
5 tablespoons oil

1 cake pressed bean curd, diced

5 cloves garlic, minced

5 shallot, minced

1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained,lightly pounded or processed1 tablespoon chopped pickled Chinese radish10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well

1 tablespoon dried chili flakes or ground red pepper

3 eggs

2 cups bean sprouts, cleaned

1/4 cup garlic chives or spring oinons, sliced into 1-in (2 cm) lengths

2 tablespoons crushed peanuts

5 oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled
sauce

3 tablespoons shaved palm sugar

3 tablespoons fish sauce

3 tablespoons tamarind pulp soaked in

1/2 cup water, then strained to remove seed and fibers

Preparation
1 Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.
2 Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.
3 Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.
4 Push moodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.
5 Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.
6 Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using.
Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.