Ingredients
250g rice noodles
3 tbsp oil
3 cloves garlic, minced
¼ cup dried prawns
¼ cup fish sauce
¼ cup sugar
2 tbsp tamarind juice
1 tbsp paprika
½ cup fried tofu
2 tbsp dried, unsalted
turnip,
cut into small pieces
1 egg, beaten
¼ cup chives, chopped
¼ cup roasted peanuts,
ground
1 cup bean sprouts

Garnish:
½ cup bean sprouts
½ cup chives,
chopped
¼ small banana
blossom, cut into
strips
½ lime, cut into
wedges

Method
1. Soak the rice noodles in cold water for 30 minutes. Drain, and set aside.

2. Heat a large skillet, then add the oil. Stir-fry the garlic and dried shrimp.

3. Add the noodles and stir-fry over medium heat until they are translucent.

4. Add the fish sauce, sugar, tamarind juice and paprika and stir-fry the mixture until thoroughly combined.
5. Stir in the tofu and turnip.

6. While stirring gently, turn the heat to high, break the egg over it, and cook until the egg sets.

7. Thoroughly combine the mixture over medium heat for about two minutes until most of the liquid is reduced.

8. Mix in the chives, peanuts and bean sprouts.

9. Place on a serving dish, arrange the beansprouts, chives, banana blossom and lime attractively and serve.