Ok, you asked for it. This is not a dish for amateur cooks though. If you are not good with a wok, practice on simpler dishes such as basic stir fry first.
First you need tamarind paste. I’ve been told you can find it in Asian markets, but I’ve never seen it. You can order it online, but it’s fairly simple to make from tamarinds. Shell the tamarinds and let them soak in water for about half an hour. The sticky part should separate now from the seed fairly easily. If you find you’re getting a lot of fiber in your paste, you can add water so it’s strainable, then gently heat the mixture to evaporate off the excess liquid. The rest of this comes direct from a cooking friend in Asia.
2g thai chili powder
25g fish sauce
25g oyster sauce
25g coconut sugar (or more to taste). Palm sugar may be substituted.
50g tamarind paste (or more to taste)
Mix ingredients to make sauce. It’s best to let them meld overnight before cooking.
Ok, now …
30g peanut oil
1 shallot, chopped
3 garlic cloves, minced
10g hauchi po wan (asian prepared turnip)
100g bean sprouts (soaked in cold water)
2 eggs
225g sen lek (thin rice noodles)
100g firm tofu, cubed
100g prawns, peeled and deveined
100g chicken, cut into bite size strips
Garnish
25g roasted peanuts
Cilantro, cut into ribbons
Scallions, cut into 2” strips
Lime wedges
Have everything prepared first! This dish moves quickly and you will need to as well. You will not have time to prep between steps. Remember, you need to keep your wok very hot or you will mess up.
Soak the noodles in water for 15 minutes or so until they’re piable, but not soggy. Pour half the oil into the wok and heat. When hot, add tofu and stir fry until it forms a light brown crust. Then add shallot and garlic and cook until fragrant. Add the rest of the oil, let it heat, then add the meat and hauchi po wan. Cook enough so the chicken isn’t showing raw flesh. Then add noodles and stir fry for 2 minutes. Add about 50g water to flash steam the dish. Continue to stir fry until the water is gone. This is make or break time here. If it takes more than about 2 minutes to steam off the water, your wok isn't hot enough. Add sauce and stir till coated. Push everything to the sides of the pan and make room in the middle. Add the eggs and cook just until they develop a skin on the bottom, then stir together with the rest of the dish. Add bean sprouts and continue to stir fry until noodles are soft. Plate, garnish, and serve immediately.