Ingredients
½ cup water
2 oz palm sugar (about 4 tbsp)
2 tbsp fish sauce
2 tbsp BHT Tamarind Concentrate
7 oz of Thin Rice noodle
2 tbsp of baked tofu
1 tbsp of sweet radish (optional)
1 tbsp chopped shallots
5-8 oz of Proteins: shrimps, chicken, pork, fried tofu
one handful of bean sprouts
lime wedges
1 egg
Preparation
Step 1
Preheat the wok and add 3 tbsp of oil.
Step 2
Add baked tofu, sweet radish, chopped shallots stirred until they turn golden brown
Step 3
Add your egg, don't stir the egg until the yolk starts to form a shape
Step 4
Stir them well together (you will notice that all shallots, sweet radish and baked tofu now become one ingredient, some of them are already inside the egg)
Step 5
Add your protein (preferably precooked)
Step 6
Add your rice noodle (there are 2 types of the rice noodles. Fresh noodle, you got them from the fridge at grocery stores or the dried rice noodle where it comes dried, pre packaged). They need to be pre prep differently. Fresh rice noodle (restaurant style) needs to be soaked with water at least 30 minutes (it's ok to soak over the night too) , Dried rice noodle need to be boiled first. Once noodles are added, add the water in and keep stirring until water are gone.
Step 7
Once water is gone, add tamarind concentrate, fish sauce and palm sugar, stir well.
Step 7
Add fresh beansprouts and green onions
Step 8
Stir well and serve!