| 1 | Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". |
| 2 | Then drain in a colander until needed. |
| 3 | If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. |
| 4 | Force as much of the mixture as you can through a seive to remove bits of bark, etc. |
| 5 | Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. |
| 6 | Mix well and let heat up. |
| 7 | Add the noodles, small portions at a time, and and that water/stock. |
| 8 | Mix well until all the noodles are coated with the mixture. |
| 9 | Add more liquid if necessary -- it will cook out. |
| 10 | Don"t be easy on the noodles ~- chop them with the spatula or spoon some to separate them. |
| 11 | It may help to "toss" the noodles like a salad, to get them coated. |
| 12 | Beat the egg and mix with the noodles. |
| 13 | Add the fish sauce and shrimp. |
| 14 | Mix everything thoroughly. |
| 15 | The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. |
| 16 | It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. |
| 17 | You"ll know it"s done when the shrimp are completely pink. |
| 18 | There may be a little browning of the noodles; stirring will keep them from burning. |
| 19 | Add the bean sprouts, green onions, and chopped peanuts. |
| 20 | Mix well, then turn off the heat and let stand a minute or so. |
| 21 | Serve |
