4 tbsp.

Tiparos Fish sauce

3 tbsp. Bottled tamarind paste

1 tbsp. Limejuice

1 Tbsp Vinegar

4 tbsp. Sugar

2 tbsp. Oil

3 to 4 Garlic cloves, rough chopped

1 1/2 tbsp. Packaged salted turnip, minced

1 Teaspoon Dried shrimp

3-4 cup BKM Chantaboon Rice stick

1 Tbsp Paprika for color (Optional)

1/2 cup Sliced baked tofu, diced

1/2 cup (1-inch lengths) chicken, cut into thin strips

2 Eggs

8 Shrimp, peeled and cleaned

3-4 Green onions cut into 2-inch bias strips

1/4 cup Chopped dry-roasted unsalted peanuts

1-cup Bean sprouts

Soak noodles in warm water to cover 1 hour