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1 c oil
˝ lb. Rice stick noodles
7 oz. Baked soybean cake, sliced
˝ c raw sliced chicken
˝ lb shrimp, deveined and peeled

4 oz. Wet tamarind
1 c hot water
1/8 c oil
˝ tbsp chopped garlic
1/3 c tomato paste
1 tsp paprika
˝ c sugar
1 tsp salt

Soak the tamarind in hot water for 5 minutes, squeezing the fruit as it soaks. Then pour off water, drain and remove seeds and skins. You will have a thick sauce. Reserve ˝ cup.

Heat 1/8 c oil in a saucepan and lightly brown the garlic. Add tamarind sauce, tomato paste, salt, paprika and sugar. Stir over low heat until boiling. Let cool.

Heat 1 c of oil in wok. Fry a few noodles at a time until light brown and puffy (about 3 seconds). Remove, let cool, and then place on paper towels in covered, airtight container while finishing the dish.

Sauté chicken, shrimp and soybean cake in a small amount of oil until they are done (about 2 minutes). Discard all but ˝ tsp of oil, add sauce and noodles, and toss over low heat with noodles until blended.

Serve with fresh bean sprouts, cilantro and green onions.