20g Dry Shimp
Ground roast peanuts
60g Diced Tofu
60g Fresh Shrimp
Spring onion leaf
120g Noodle (any kind except egg noodle)
1 piece of lemon
Squeeze the tamarinds in half a cup of warm water to make a flavoured juice.
Brown the tofu in a deep frying pan with a tablespoon of oil
Add dry and fresh shrimp. Cook until the shrimp is cooked (2 to 3 minutes)
then remove from the pan.
In the same pan add 1.5 spoons of palm sugar and Tamarind juice and fish sauce
Stir well then add noodles, continue stirring for a minute then add the shrimp/tofu mix. Add 1 tsp of ground peanuts. Add the copped spring onion leaves. Add a little water if it begins to dry out. After a couple of minutes take the mixture our from the pan
Using the same pan with a little more oil crack an egg into he pan, break the yolk and fry.
Arrange the noodle mix on a serving dish and place the cooked egg on top. Garnish with lemon, bean sprouts and vegetable leaves.