*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Peanut or corn oil
    7       oz           Large raw shrimp, shelled
    4       oz           Firm bean curd (tofu), diced
    3       tb           Prsrvd sweet white radish
    3       tb           Sliced shallots
    4                    Eggs
   11       oz           Rice or cellophane noodles**
      1/4   c            Chicken stock
    3       tb           Dried shrimp, chopped
      1/3   c            Unsalted peanuts, chopped
    4                    Scallions, sliced
   15       oz           Bean sprouts
    1       c            Water
      1/2   c            Tamarind juice
      1/3   c            Palm sugar
    1       tb           White soya sauce
   **(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried
   Mix all the sauce ingredients together in a pan and boil until reduced to
   about 2/3 cup.  Set aside to cool.
   Heat the oil in a wok or pan until very hot, then add the prawns and bean
   curd and stir-fry lightly for 1 minute.  Add the preserved radish and
   shallot, fry for 1 minute, and break in the eggs.  Stir-fry for a minute,
   then add the noodles and chicken stock.  When the noodles are soft (about 2
   minutes), add the dried shrimp, peanuts, spring onions and bean sprouts.
   the sauce, fry for a couple of minutes and serve.
   Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
   wedges, spring onions, and fresh bean sprouts, all in small saucers.
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