Pad Thai Goong Sod (Fried Rice Noodles with Shrimps)

Dried rice-flour vermicelli is used for this dish, one of the dozens of noodle creation found in Thailand or in Asian grocery stores. The pickled white radish is available in cans. You can also replace the shrimp with chicken strips.

INGREDIENTS

• 1/2 cup of oil
• 1 tablespoon chopped shallots
• 10oz dried rice flour vermicelli, soaked in warm water to soften
• 1 tbsp of chopped pickled white radish
• 1 cake of hard soya beancurd
• 1 tsp of dried chillies
• 4tbsp of sugar
• 3 tbsp of fish sauce
• 4 tbsp of tamarind juice
• 3 eggs
• 1 lb of bean sprout bunch of Chinese chives (cut into an inch)
  
• 1/2 cup of roasted peanuts
• 10 oz of shrimps ( or chicken strips)

1. Heat 3 tablespoon of oil in a wok and saute garlic and shallots. Add the noodles and fry, turning constantly to prevent sticking. Remove noodles and set aside
2. Put another 3 tbsp pf oil into pan and when hot added pickled radish, beancurd and dried chillies. Stir fry for another 2 to 3 minutes and then return the noodles into the pan. Add sugar, shrimps, fish sauce and tamarind juice, mixed thoroughly and set aside on a plate
3. Put another 2 tbsp of oil into pan and when hot, break 3 eggs into the pan and scramble, spreading a think layer over the pan. When set, return the noodles and mix together. Add half the beansprout and Chinese flat chive. Mix together thoroughly then sprinkle with ground peanuts. Seasoned with sugar, fish sauce and tamarind juice
4. Serve garnished with the remaining beansprout and Chinese chives.

Helpful Hints: Fried noodles require a lot of oil; however, it is possible to use a minimum amount by adding small amounts from time to time to keep the noodles from drying out instead of oil all the oil at once