Ingredient

Method:

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Julienne tofu and cut into pieces 1 inch long. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok if you do not have one but any big pot will do. Use high heat and pour oil in the wok. Fry shallot, garlic and tofu and stir them until they start to cook a little brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with Crushed Peanuts. Serve hot with a wedge of lime, raw Chinese chives and raw bean sprouts.

- Tammarind Sauce in Tao Menu must add the molasses or honey and Shallot minced then stir for 10-20 minutes.
- Can use vermicelli, boiled spaghetti noodle for cook.