| 1/2 package Thai rice stick noodles |
| 100-200 g of small shrimp (depending on how many you want) |
| 2 eggs |
| 1/2 package tofu, cut into small pieces |
| 2 green onions, diced |
| 1 tablespoon coarsely ground peanuts |
| 2 garlic cloves, minced |
| 1/4 - 1/2 teaspoon ground dry chilli (depending on how hot you want it) |
| 2 tablespoons sunflower oil |
Sauce:
| 2-1/2 tablespoons sugar |
| 5 tablespoons vinegar |
| 5 tablespoons nampla (fish sauce) |
| 5 tablespoons ketchup |
Soak dry noodles in warm water for 15 minutes and drain. Combine sauce ingredients in bowl and stir - set aside. In frying pan, fry egg and cut into squares - set aside. Add one tablespoon oil, fry one minced garlic clove until light brown, add tofu and cook until golden. Remove tofu and set aside. Add one tablespoon oil and remaining minced garlic and fry until light brown. Add shrimps and cook until well done. Add noodles, egg, tofu. Pour sauce over top. Stir well, and fry until noodles turn orange. Add peanuts, ground
chili and green onion. Continue stirring and cooking until desired consistently and noodles are cooked through.
If you have any recipes that you think The Penguin might enjoy, or even his lowly handlers, then feel free to e-mail us at "penguin at thetravelingpenguin.com" or snail mail us at the address below. The email address is written that way to avoid the plague of spam so be sure to change the "at" to @.
Bernie & Brian, 308 - 1928 W. 2nd Avenue, Vancouver, B.C., V6J 1J3 Canada