18 September 2014,11:31 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a wok or large open pan and deep-fry the peanuts until golden brown. Drain on kitchen paper. Deep-fry the tofu and then the dried shrimps. Drain and set aside. Keep the oil in the wok.
  • Put the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes or according to packet instructions. Drain well.
  • Pour off all oil from the wok, and add the red chillies, shallot, garlic, fish sauce, brown sugar, tamarind and lime juice. Stir-fry this spice paste until it is fragrant.
  • Add the bean sprouts and noodles, and use two spoons to lift and stir the noodles until evenly coated. Transfer to a baking dish, cover and keep warm in a low oven.
  • Lightly beat the eggs with the water. Pour into the hot wok and swirl around the pan to make a large thin omelette. Turn out on to a plate.
  • Spread the noodles over the omelette, sprinkle with the coriander and roll it up. Set on a warmed serving plate and garnish with the fried peanuts, tofu and dried shrimps.


  • 200 ml sesame oil
  • 4 heaped tablespoon natural peanuts, sliced
  • 4 heaped tablespoon diced firm tofu
  • 4 tablespoon dried shrimps
  • 250 grams rice thread noodles
  • 4 dried red chillies, seeded and finely ground
  • 2 shallots, finely chopped
  • 2 garlic clove, crushed
  • 5 tablespoon fish sauce
  • 2 tablespoon soft brown sugar
  • 4 teaspoon tamarind juice
  • Juice of 1 lime
  • 100 grams bean sprouts
  • 4 eggs
  • 5 tablespoon chopped fresh coriander

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