Mix all the sauce ingredients together in a pan and boil until reduced to
about 2/3 cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and bean
curd and stir-fry lightly for 1 minute. Add the preserved radish and
shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute,
then add the noodles and chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimps, peanuts, spring onions and bean sprouts.
Add the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small containers.

From: stigle@cs.unca.edu (Sü Stigleman)

Stichworte: Thai, Shellfish