Ingredients

• 1 tblsp vegetable oil
• 4 cloves garlic, finely chopped
• 6 green onions, finely chopped
• 2 fresh red chillies, sliced
• 4 ounces boneless pork or chicken, finely chopped
• 4 ounces shrimps, peeled and finely chopped
• 6 ounces rice noodles
• 3 cups vegetable oil
• 2 eggs, lightly beaten
• 1 pinch salt

Sauce

• 4 tablespoons tamarind juice
• 4 tablespoons lime juice
• 4 tablespoons brown sugar
• 3 tablespoons fish sauce
• 2 teaspoons lime zest
• 2 teaspoons tomato puree

Garnish

• 1 cup bean sprouts, rinsed
• 1/2 cup cilantro, roughly chopped
• 2 fresh red chillies, sliced

Method

Combine all the sauce ingredients in a saucepan, and bring to boil, stirring constantly. Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.

Heat one tablespoon of oil in a wok and stir-fry the garlic, green onion, and two of the chillies until they start to colour, about one minute.

Add the meat and shrimp and stir-fry until just cooked, about one minute.

Add the salt add the prepared sauce to the wok and toss all ingredients together until steaming hot. Remove and keep warm in a serving dish

Add the remaining vegetable oil to the wok and heat until very hot. Fry the noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds. Remove at once with a slotted spoon and drain immediately on paper towels.

Dribble the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides. Remove egg from the oil and slice into pieces.

Mound the crisp fried noodles onto the meat/shrimp and spoon the sauce over. Scatter with bean sprouts, cilantro, the remaining sliced chillies, and the sliced egg.

Serve immediately.

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