Ingredients

3   eggs, beaten and cooked, rolled up and shredded
4   cloves garlic, chopped fine
1/2 cup white vinegar, or rice wine vinegar (Danny said he likes white vinegar)
1/4 cup sugar
4 tablespoon tamarind juice
2 tablespoon good soy sauce
1   bunch garlic chives, chopped
1/4 cup fish sauce
1 cup preserved ground radish
8 ounce tofu cake, fried then cut into small cubes
4 cup bean sprouts
1 cup finely ground raw peanuts, roasted
1   14-ounce package medium dried rice noodles
1 1/2 lb large shrimp, peeled with tails on
1 tablespoon paprika
1 teaspoon cayenne pepper
lime wedges (optional)
1/4 cup vegetable oil for frying

Directions

Soak Noodles in hot water until slightly limp, drain and set aside. Prepare all other ingredients prior to cooking.

Heat oil in wok or skillet until hot.

Working quickly, add garlic and shrimp, and toss with wooden spoons until shrimp are about half done.  Add cayenne pepper and paprika and toss.  In a bowl, mix all wet ingredients together with radish.  Add noodles to wok and add wet ingredients.  Toss well.  Add bean sprouts, tofu and toss.  Add peanuts and garlic chives and toss.  Remove from heat and garnish with shredded eggs, and lime wedges.

Recipe Courtesy of Paula Deen