Summary

Ingredients

• 300 g noodles (rice noodles)
• 500 g bean sprouts
• 3 egg (s)
• 50 g pork, shredded or shrimp
• 50 g radish (s), dried, chopped
• 250 g tofu, firm, in strips 0.5 x 3.0 cm
• 100 g peanuts, roasted, rouhly chopped
• 50 g chilli pepper (s), dried, round into a powder
• 50 g onion (s), red, chopped
• 50 g chives, sprin onions or Thai chives
• 100 g oil (sunflower oil)
• Water as needed
• 300 g palm suar
• 100 g suar
• 30 g fish sauce
• 1 tablespoon salt
• 120 g tamarind paste

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Instructions

1. First dissolve the palm sugar, the sugar, the fish sauce, 1 tablespoon of salt and the tamarind paste in approx. 200 ml of water (basic seasoning), put in a saucepan and slowly bring to the boil (stir slowly and a little, otherwise it will be bitter). Let cool, set aside.
2. Heat some of the oil in the wok and sweat the onions until they are colorless. Fry the meat or shrimp and then add the radish and tofu (always add some of the oil if necessary). Fry the pasta in the wok, occasionally deglaze with a little water so that nothing burns or gets dry and the pasta cooks. Then add 1 - 2 tablespoons of the base seasoning (to taste, the more, the sweeter). Add peanuts, chilli, bean sprouts and chives and toss.
3. Transfer everything briefly to a bowl and put the lightly beaten eggs into the wok, let stand for a moment, tear, put everything else back into the wok immediately and toss. Approx. 30 sec. continue frying, then serve immediately.