3 tb Oil
2 oz Ready-fried beancurd
- (or more),
- cut into 1/2 cubes
1    Egg
4 oz Flat noodles; cooked
1 tb Chi po (preserved turnip)
- (finely chopped)
2    Spring onions; in 1" pieces
2 tb Chopped roasted peanuts
3 oz Beansprouts
1/2 ts Chili powder
1 ts Sugar
2 ts Light soy sauce
1 ts Lemon juice
Lime wedge (for garnish)
Sprig of fresh coriander
- (for garnish)

In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add
ready-fried beancurd and stir. Break egg into wok, cook for a moment, then
stir. Add cooked noodles, stir, then add turnip and spring onions & half
of peanuts and half of beansprouts. Stir well; add chili powder, sugar,
light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle
with remaining peanuts and chopped coriander leaf. Arrange remaining
beansprouts & lime wedge on side of plate.

(From Thai Vegetarian Cooking, ,Clarkson Potter Pub)