Wok or skillet
- 150 grams Shrimp, peeled and deveined
- 1/4 Cup Firm tofu, cubed
- 100 grams Fresh rice noodles
- 2 tbsp Pickled radish, chopped
- 2 tbsp Shallots, chopped
- 1-2 Eggs (2 if wrapping the dish in an egg)
- 1 tbsp Dried shrimp
- 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 Fish sauce
- 1 tsp Chili paste (homemade)
Combine seasoning sauce in skillet and cook until thick (2-3 minutes). Set aside
Optional: With one egg, prepare an egg sheet in the skillet. Set aside
In a wok with oil, add shallots and cook until fragrant.
Add pickled radish, dried shrimp, and tofu. Cook briefly.
Add shrimp and cook until 50% done.
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 1/4 cup water. Once soft, combine all ingredients in skillet.
Add seasoning sauce and mix well.
Add half of bean sprouts plus chives and cook for 10 seconds. Turn off heat.
Optional: In a bowl, line with the egg from 2 (above), add ingredients from skillet, place plate over bowl and turn upside down.
Cut cross in top of egg, open up the egg and place shrimp on top
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: