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| 4 x ca. 30 g | Dried rice noodles medium size |
| 1/4 Tasse | vegetable oil |
| 2 | Garlic cloves finely minced |
| 3 Esslöffel | Chopped raw shrimp |
| 3 Esslöffel | Lean ground pork |
| 1 Teelöffel | sugar |
| 1 Esslöffel | fish sauce |
| 1 Teelöffel | soy sauce |
| 2 Teelöffel | Hot chili sauce |
| 2 | eggs beaten |
| 2 Esslöffel | Tamarind sauce |
| 1/4 Tasse | Bean sprouts |
| 1 | Scallion sliced |
| 1 Esslöffel | Salty preserved radish |
| 2 Esslöffel | Coarsely ground peanuts (salted or unsalted) |
| 2 Esslöffel | green onions sliced |
| 2 | Lemon wedges |
| 1 | Cucumber |
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1. Soak noodles in hot water for 20 minutes, or until soft. Drain.
2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble.
3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed.
4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.
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