One half pack of rice noodles, soaked till softened (1/2 pack)
1 tablespoon garlic, finely chopped
2 tablespoon vegetable oil
12 to 16 shrimps with tail, deveined
1 cup bean sprouts (divide the portions in half)
3 tablespoon chives, cut about 2 inches long (portions divided)
3 tablespoon chopped roasted peanuts (portions divided)
One half cup tamarind water (1/2 cup)
1 tablespoon fish sauce
1 jiggle of dark soy sauce to taste (to add color to the dish)
1 teaspoon chopped salted preserved radish
In a hot wok, fry garlic in oil, add shrimp and egg.
Toss till shrimps are cooked, add rice noodle, tamarind water, soy sauce, fish sauce. Quickly toss everything together till noodle is softened, then add radish, one half the chives, one half the bean sprouts, and one half the peanuts. Mix well trying not to break the noodle, and serve immediately with the rest of the chives, bean sprouts, and peanuts. Garnish with lime wedges, add sugar if you like and top with a sprig of cilantro.
Taro Shoot Salad
Peel taro shoot then slice as thinly as possible
Arrange in a nice pattern on a bed of lettuce, sprinkle with deep fried shallots, finely chopped mint and garnish with a sprig of mint.
Serve this with a vinaigrette dressing of your choice.