Thai-style shrimp and rice noodle stir-fry

Ingredients

• 200 g of rice noodles, soaked in hot water for 15 minutes.
• 1 ½ tablespoons of vegetable oil paint
• 1 grilled hot pepper
• 2 tablespoons of dried shrimp
• 8 large, peeled shrimp
• 2 eggs
• 3 tablespoons of crumbled tofu
• 1 tablespoon of marinated radishes (optional)
• 1 tablespoon of chopped Allium ascalonicum (also known as scallions or green onions)
• 3 tablespoons of sugar
• 2 tablespoons of fish sauce
• 3 tablespoons of tamarind juice
• 2 tablespoons of hot pepper powder
• 80 g of soybean sprouts
• 1 small onion, finely chopped
• 2 large onions, roughly chopped
• 2 tablespoons of crushed peanuts
• 1 lime, cut into quarters
• 1 banana flower for decoration

Heat the oil in a wok or deep frying pan, then add the Allium ascalonicum (shallots) and dried shrimp until they are golden brown.

Add the large shrimp and cook for about 2 minutes. Then add the eggs, tofu, marinated radish, rice noodles, sugar, fish sauce, tamarind juice, chili powder, half of the soybean sprouts, and a small amount of cilantro, and stir until the noodles are cooked.

Decorate with the remaining soybean sprouts, chives, peanuts, lime wedges, and banana flower.