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Optional Link (URL): Ingredients (one per line): Rice Noodles Mung Bean Sprouts 8-9 Garlic Chive or Green Onions 2 Shallot 3 Garlic Dried Shrimp 2 Egg 1 Lime 1/4 Cup Peanuts 3 Pickled Radish 7-8 Shrimp 4 tablespoons Tamarind 2 Tablespoon Fish Sauce 3 Tablespoon Palm Sugar 1 Tablespoon Oyster Sauce 1/2 Tablespoon Sriracha 3 Tablespoon Water Instructions: Place Rice Noodles in room temperature for 1 hour Take 4 tablespoons Tamarind add to 1/2 cup hot water mix into paste when done remove the solids Sauce Add the Tamarind Paste (2 Tablespoon)Fish Sauce (3 Tablespoon)Palm Sugar(grated or cut up) (1 Tablespoon)Oyster Sauce (3 Tablespoon) Water (1/2 Tablespoon) Sriracha Mix well Prep Cut up Shallots Smash then cut up Garlic Cut up Garlic Chive or Green Onions in long pieces Put Peanuts in zip lock back and break them up Cut up 2 tablespoons of Dried Shrimp into small pieces Cut up Pickled Radish and pat them dry Cook 2 tablespoon Oil heat over medium heat when hot add shrimp, and a little salt. Cook Shrimp on both sides and remove. New Pot Add 2 tablespoon oil heat over medium heat when hot add the Dried Shrimp, Shallots, Garlic and Pickled Radish Mix and let saute for 1 min or until garlic starts to brown. Increase heat to high and add Rice Noodles and sauce. Mix everything up together and let cook for 2 mins. Once cooked, push everything to one half of the pan. On the other side add a little oil an two eggs, break the yolk Then place noodles on top of eggs and cook for 30 secs. After mix it all up and let it cook for about 1 min. After Reduce heat to low and add Mung Bean Sprouts, Garlic Chive or Green Onions and half of the Peanuts mix everything up well. Cook for 1-2mins. Put food on plate, place shrimp on top and add the leftover peanuts to the side of the plate, as well as Mung Bean Sprouts. Update Recipe

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