3 cups narrow rice noodle 1/2 cup sliced chicken meat, small strip 4 shrimps 2 eggs 1/3 cup soya bean curd, cut into small silvers 1 tablespoon pickled white radish, chopped 1/2 cup cooking oil 1 teaspoon garlic, chopped 1 teaspoon shallot or onion, chopped 1 teaspoon ground dried red chilli or paprika 4 tablespoons sugar 4 tablespoons fish sauce (Nam Pla) 4 tablespoons vinegar 1/2 cup bean sprouts 1 lime for garnishing 1/4 cup carrot, for garnishing, sliced thinly 1/4 cup cabbage, for garnishing sliced thinly 2 tablespoons ground roasted peanuts Fry the chopped garlic and onion until turned yellow. Add chicken and fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chilli and stir well. Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half a cup of bean sprouts ( the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto a platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.
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