16 oz dried rice noodles, soaked 3 minutes
2 oz pork, cut into small pieces
3 eggs
1 pc bean curd, diced
9 oz bean sprout
2 oz scallions
1 tablespoon chopped shallot
1 tablespoon chopped garlic
3 tablespoon chopped salted Chinese radish
1 teaspoon chili powder
1/2 cup ground roasted peanuts
4 tablespoon coconut palm sugar
3 tablespoon lite soy sauce
4 tablespoon white vinegar
1/4 cup water
8 tablespoon cooking oil

*Use bean sprouts and lime wedges for a garnish

1. Fry shallot and garlic in 3 tablespoons of
oil over medium heat until it smells good.
2. Add noodles and water, stir until tender.
3. Season with sugar, soy sauce and tamarind
juice. Stir well, then push the noodles to the
side of the wok.
4. Add 3 tablespoon of oil to the same wok, add
pork, salted radish, bean curd and chili powder.
5. Sauté until the pork is done, toss well with the
fried noodles, then push it back to the side of
the wok again.
6. Put 2 tablespoon of oil in the wok, break the
eggs in and stir until they are cooked.
7. Toss with the noodles, add the bean spouts and
scallions. Stir until everything is done.
8. Transfer to a serving dish, sprinkle roasted
peanuts on top.