Thai Fried Noodles from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• fresh coriander (cilantro) leaves
• lime wedges
• 15 ml/1 tbsp dark soy sauce
• 30 ml/2 tbsp Thai fish sauce
• 30 ml/2 tbsp tamarind juice, made by mixing tamarind paste with warm water
• 1 large bunch garlic chives, about 115 g/4 oz, cut into 5 cm/2 in lengths
• 225 g/8 oz/2½ cups beansprouts
• 50 g/2 oz/½ cup roasted peanuts, coarsely ground
• 5 ml/1 tsp granulated sugar
• 2 1/2 ml/½ tsp dried chilli flakes
• 50 g/2 oz fried tofu, cut into small slivers
• 30 ml/2 tbsp pickled mooli (daikon)
• 15 ml/1 tbsp dried shrimp, rinsed
• 2 eggs, lightly beaten
• 15 ml/1 tbsp chopped garlic
• 45 ml/3 tbsp vegetable oil
• 350 g/12 oz rice noodles
• 16 raw tiger prawns (jumbo shrimp)