 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 |
|
|
