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.