Ingredients

1/2 package Thai rice noodles
1/3 cup extra firm tofu (optional)
1 1/2 cups Chinese chives (optional)
1 1/3 cup bean sprouts (optional)
1 minced shallot
3 cloves minced garlic
2 tablespoons vegetable oil
2 tablespoons cashews (optional)
2 tablespoons tamarind
2 tablespoons sugar
4 teaspoons fish sauce
1/2 teaspoon ground dried chili pepper
1 tablespoon preserved turnip (optional)
1 egg, beaten
1/2- 3/4 pound shrimp (optional)
1/2 banana flower (optional)
1/2 lime

Directions

Soak dry noodles in lukewarm water for 10-15 minutes while preparing the other ingredients. Julienne tofu and cut into pieces 1 inch long. Cut Chinese chives into 1 inch pieces. Set aside a few for a garnish. Rinse the bean sprouts and save half for garnish. Mince shallot and garlic together.

Pour oil into a large wok (or any big pot) over high heat. Fry the cashews and remove them from wok. Set aside for garnish.

Add shallot, garlic and tofu to the wok and saute until brown.

Drain the noodles (they should be flexible now) and add them to the wok. Stir quickly to keep ingredients from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip.

Stir over high heat. Make room for the egg by pushing the noodles to one side of the wok. Scramble the egg until it is almost completely cooked. Fold into the noodles. Add shrimp and stir. Add bean sprouts and chives. Stir until noodles are soft and tangled.

Pour onto a plate and top with fried cashews. Serve with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.

Serves 2 to 3.