1/2 c  Peanut or corn oil
7 oz Large raw shrimp, shelled
4 oz Firm bean curd (tofu), diced
3 tb Prsrvd sweet white radish
-chopped
3 tb Sliced shallots
4    Eggs
11 oz Rice or cellophane noodles**
1/4 c  Chicken stock
3 tb Dried shrimp, chopped
1/3 c  Unsalted peanuts, chopped
4    Scallions, sliced
15 oz Bean sprouts

SAUCE
1 c Water
1/2 c Tamarind juice
1/3 c Palm sugar
1 tb White soya sauce

**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried
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 shrimp, 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
saucers.