Cook Book Recipe

gkIngredients:
250g thick rice thick noodles
1.red chili, chopped
2 cloves garlic, chopped
2.spring onions, chopped
1 ½.tablespoons sugar
2.tablespoons fish sauce
2.tablespoons lime juice
1.tablespoon tamarind puree, combine with
1-tablespoon water
2.tablespoons oil
2.eggs beaten
150g pork fillet, thinly sliced
8.raw large prawns, peeled, deveined, tail intact
100g fried tofu, julienned
1.cup (90g) beans sprouts
¼ cup (7g) fresh coriander leaves
¼ cup (40g) chopped roasted peanuts
1.lime, cut into wedges

Procedure:
1.Cover the noodles with water and soak for 10 minutes. Drain
2.using a mortar and pestle, or blender, pound the chili, garlic and spring onion, gradually incorporating the sugar, fish sauce, limejuice and tamarind mixture.
3.Heat a wok until very hot, add the egg, swirl to coat and cook for 1-2 minutes, or until set and cooked through. Remove and shred.
4.Heat the remaining oil, add the chili mixture, and stir-fry for 30 second, or until fragrant. Add the pork and stir –fry for 2 minutes, or until just tender. Add the prawns and stir-fry for 1 minute.
5.Add the noodles, egg, tofu and half the beans sprout, and toss to heat trough.
6.Serve immediately topped with remaining bean sprouts. Coriander, peanut and lime.