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.
|
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 |
|
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 peanut |
|
