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Ingredients

•     (Stir-Fried Rice Noodles)
• 1/2 lb dry flat rice noodles* (sen lek or possibly kway tio, about 1/4 to 1/2 inch wide)
•     a 1/4-lb. piece hard tofu, rinsed, patted dry, and hard edges trimmed
• 1 Tbsp. tamarind* (from a pliable block)
• 1 tsp firmly packed brown sugar
• 1/4 c. cornstarch for dredging
• 2 lrg Large eggs, beaten lightly
• 1/4 c. vegetable oil plus about 2 1/2 c. for frying tofu
• 4 x garlic cloves, chopped
• 1/4 c. dry small shrimp*
• 1 Tbsp. minced pickled salted radish*
•     (hau pak kad khem, usually sold in plastic pkgs.)
• 2 Tbsp. Asian fish sauce* (preferably naam pla), or possibly to taste
• 1 c. fresh bean sprouts, rinsed and liquid removed
• 1/4 c. minced fresh chives
• 1 tsp dry warm red pepper flakes
•     Accompaniments
• 1 Tbsp. minced roasted peanuts
• 1/4 c. minced fresh chives
• 1 c. fresh bean sprouts, rinsed and liquid removed
• 1 x lime, cut into wedges

Description

*Available At Some Asian Markets, And Specialty Foods Shops In A Large Bowl Cover Rice Noodles With Cool Water And Soak 30 Min, Or Possibly Till Softened. Drain Noodles. While…

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