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PREPARATION |
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1. Soak Rice noodles in warm water for 15 minutes until medium soft, remove water.
2. Fry the garlic with little hot oil in a frying pan. Add prawns, noodles. Keep turning the rice noodles constantly to prevent sticking, add small amounts of oil from time to time to prevent the noodles from drying out. When done, remove it.
3. In a pan, heat another 2 tablespoons of oil and fry the bean curd cake for 2-3 minutes. Add the rice noodles and stir.
4. Add sugar, fish sauce, little tomato ketchup and tamarind juice to the noodles. Keep frying until the noodles turn red. Then, set aside.
5. Put 2 tbs. of oil into the pan. When it becomes hot, Put 2 eggs and scramble. Spread the egg over the pan, then put the noodles back. Mix together.
6. Add half of the beansprouts and spring onions to the noodles. Mix thoroughly and sprinkle with dried shrimp and peanuts.
7. Adjust the seasoning as desired and remove.
8. When serving, garnish with the remaining beansprout and top with the prawns.
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COCK RICE STICKS