Photo: Las Vegas Weekly
Active Work time is 20 minutes. Total preparation time is 40 minutes.
4 Tablespoons Bottled tamarind paste
1 Tablespoon Lime juice
1 Tablespoon Vinegar
4 Tablespoons Sugar
1 Tablespoon Siracha Chili Sauce (Optional)
2 Tablespoons Oil
3 to 4 Garlic cloves, rough chopped
1 1/2 Tablespoons Packaged salted turnip, minced
1 tsp Dried shrimp
3-4 cup BKM Chantaboon Rice stick
1 Tablespoon Paprika for color (Optional)
1/2 cup Sliced baked tofu, diced
8 Shrimp, peeled and cleaned
3-4 Green onions cut into 2-inch bias strips
1/4 cup Chopped dry-roasted unsalted peanuts
1 cup Bean sprouts
Soak noodles in warm water to cover 1 hour.
In a small bowl, stir together fish sauce, tamarind paste, limejuice, vinegar, Sriracha sauce and sugar. Set aside.
Heat wok over high heat. Add oil and coat pan completely. When pan starts to smoke, add garlic and stir 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to soften, 3 to 4 minutes. Add chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
Push ingredients in wok to side and let oil settle in center of pan. Crack eggs into pan, making sure to break yolks. Lightly scramble until half-cooked, about 30 seconds. Combine with remaining cooked ingredients in pan.
Add shrimp and cook until chicken and shrimp are medium done, about 1 minute. Add 3 cups drained noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.
Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.
Music Break: The Mexican by The Fentones