Shrimp and fried tofu Rad Nah

  • Black tiger prawns peeled/beheaded
  • Fried tofu
  • Vietnamese spinach
  • Scallions
  • Dark soy sauce
  • Bean sprouts
  • Garlic
  • Corn or Tapioca starch
  • Brown sugar or sugar in raw
  • Chili pepper flakes or chopped chilies
  • Wide rice noodles
  • Chicken or vegetable stock
  • Fish sauce
  • Oil - peanut or olive

 Start by combining 1 tablespoon of cornstarch or tapioca starch with 1 cup of cold water. Mix well then set aside.

 Next fry the wide rice noodles with 3 tablespoons of dark soy sauce and peanut or olive oil on high heat. Once they start to stick together and have a fried texture remove them and set aside. Next toss the prawns in high heat with a tablespoon of oil and chilies or pepper flakes. The amount depends on your preference of heat. I put 2 tablespoons or 5 chilies. Fry the prawns till they have turned red.

 Turn the heat up to high and pour in 2 cups of chicken or vegetable stock. Bring to a boil. Add the tofu scallions and spinach, garlic, 2 tablespoons of fish sauce, 1 tablespoon of sugar in the raw and tablespoon of soy sauce. Cook on high for 5 minutes or so, then add the starch we set aside earlier. Bring back to boil then shut off heat.

Ladel over the fried wide noodles. njoy