Ingredients
Medium-size prawns
2-3
Pickled white radish (hua chaipo) , Chopped
25
Grams
Rice noodle
50
Grams
Water
1/4
Cup
Bean sprouts (thua ngok), Tails removed
30
Grams
tofu, dice in small size
50
grams
Chinese leek, chopped to 1 inch length
20
grams
SUNSAUCE Suki Sauce
3
Tablespoons
Chopped shallot
2
Tablespoons
Ground roasted peanut
2
Tablespoons
Vegetable oil
2
Tablespoons
Egg
1
Cooking Directions
- Fry shallot in hot oil until turned yellow and smell fragrant. Add prawns, chopped pickled white radish, diced tofu, and stir-fry until done.
- Pour the noodles and ¼ cup of water, stir-fry until noodles become soft. Break the egg into the pan and stir well, then add SUNSAUCE suki sauce.
- Pour bean spouts, chopped chinese leek, ground roasted peanut and then stir-fry until mix well. Spoon up onto the plate and serve hot.
