Wok or skillet
- 1/2 Cup Firm tofu
- 1 Egg
- 100 Grams Fresh rice noodles
- 2 tbsp Pickled radish, chopped
- 2 tbsp Shallots, chopped
- 1/2 Cup Bean sprouts (half in the dish, half on the side)
- 2 Stalks Chives
- 1 tbsp Sugar (on the side)
- 1 tbsp Crushed red peppers (on the side)
- 1 tbsp Crushed peanuts (on the side)
- 1/2 Lime (on the side)
- 1/4 Cup Water
- 2 tbsp Cooking oil
- 2 tbsp Palm sugar
- 2 tbsp Tamarind paste
- 1 tbsp Light soy sauce
- 1 tsp Chili paste (homemade)
Mix seasoning sauce in a bowl and set aside.
In a wok with oil, add shallots and cook until fragrant
Add pickled radish and tofu. Cook briefly
Move all ingredients to one side. Add a little cooking oil and an egg. When egg 80% cooked, combine all ingredients in skillet.
Move all ingredients to one side. Add noodles and water. Once soft, combine all ingredients in skillet.
Add seasoning sauce and mix well.
Add half of bean sprouts and chives and cook for 10 seconds. Turn off heat.
On the side, serve raw bean sprouts, sugar, crushed chili pepper, crushed peanuts, 1/2 lime, and chives. Ready to serve.
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: