Thai fried Noodles

Ingredients

• 350 gm Rice noodles boiled
• 3 bulb of spring onion chopped
• salt to taste
• 1 tsp soya sauce
• 1 tsp fish sauce
• 2 eggs
• 4 cloves garlic
• 2 leaves of lemon
• few strips of white radish
• 2 carrot strips 
• 1 1/2 bean sprouts 
• 1/2 tsp red chilii
• 3 green spring onion
• Coriander leaves
• 1/2 cup of peanuts roasted
• 1 tsp sugar
• 3 tsp oil

Method

1. Boil the noodles until cooked or nearly cooked (they will be fried later), then rinse briefly with cold water to keep from sticking. Set aside.
2. If you have a food processor or mini chopper: add the paste ingredients and process well. OR, simply mince the paste ingredients well and stir together in a cup. Set aside.
3. Wash, rinse, and chop/slice fresh herbs. Set aside.
4. Heat up wok or large frying pan for 1 minute (medium-high heat). Add oil and swirl around.

1. Stir-fry for 1-2 minutes until shrimp are pink and plump, or tofu is warmed through and fragrant. (If wok or pan becomes dry, add another Tbsp. or two of wine or broth.) Now clear a space in the center of the wok or pan.
2. Break egg into wok or pan and quickly stir with a spatula until egg is cooked (like scrambled eggs).
3. Push eggs and other ingredients aside and add 1 more Tbsp. oil to the bottom of the wok or pan. Now add the noodles plus all the [remaining] paste and stir fry one minute, or until noodles are cooked.
4. Do a taste test. If not salty enough, add more fish sauce or vegetarian substitute (I usually add at least 1 more Tbsp., but it may already be salty enough for you). If not spicy enough, add more fresh chili, or a little chili sauce and toss well to incorporate.
5. Remove wok from heat. Toss with fresh herbs and bean sprouts (if using).
6. Sprinkle noodles with ground or chopped peanuts. If desired, place wedges of fresh lime on the side (optional).
7. For those who like their noodles extra spicy, accompany this dish with a bottle of Thai chili sauce. ENJOY!