NOODLES
100g of dry rice noodles
Shrimp/Chicken/any meat you like
1 small head shallot, thinly sliced
2 cloves garlic, chopped
1 eggs (optional)
1 cups bean sprouts
1⁄2 cup scallion, cut into 2” pieces
20g chopped roasted peanuts
sprinkle of cilantro
1 lime

SAUCE
80g
2 Tbsp of sugar
4 Tbsp water
1/4 cup tamarind concentrate
2 Tbsp fish sauce
1 Tbsp soysauce
1 Tbsp Sriracha sauce (optional)
1/2 Tbsp Oyster sauce (optional)

1. Soak the rice noodles in water for 15 to 30 mins until the noodles turn from translucent to completely white. Drain.
2. Heat 2 tablespoon of oil in a pan or wok when it is hot add the meat or shrimp. Meat should be caramelized and brownish. Remove and set aside.
3. In the same pan, add another 1 to 2 tablespoon of oil, the shallots, garlic and chili flakes. Cook until the garlic starts to brown.
4. Add the noodles and the sauce, and keep stirring and tossing until the noodles has absorb all the sauce. If needed add more water to the pan to finish cooking the noodle.
5. When all the sauces has been absorbed, push the noodles to one side of the pan and add the eggs. Scramble the eggs gently and let the eggs set about halfway.
6. Add the beansprouts, garlic, chives, and half of the peanuts. Turn off the heat and toss just to mix.
7. Plate the noodles, top with the chicken/shrimp and sprinkle over the remaining peanuts. Serve with a piece of lime, extra bean sprouts, chives and chili flakes.
8. Squeeze the lime before you eat! Enjoy!

Bananas
Wraper

1. Wrap the sliced banana in spring roll wrapper
2. Deep fry until crunchy
3. serve with ice cream