* Fresh vegetables i.e. bean sprout, Chinese chives, banana blossom, etc.
* Top with chili pepper, coriander leaves, and lime
STEP 1 - Shredded Omelette
Put the eggs, water and fish sauce in a large bowl and whisk well.
Put a touch of light oil in a frying pan and pour all the eggs in and fry on low heat. When it's half cooked, remove from the pan (it will continue cooking on residual heat). Allow to cool.
Roll up the egg, leaving a hollow core. Slice into 1mm strips then open them out by lifting and dropping.
STEP 2 – Stir fry rice noodles
Soak rice noodle in the water for 10 minutes. Remove and drain. Set aside
Heat oil in a wok over medium heat. Add chopped garlic and stir until fragrant. Add tomato sauce or rice red sauce and soybean paste; then stir until mixed well.
Add prepared rice noodle and water. Continue to stir fry until mixed well. Season with sugar, tamarind concentrate and fish sauce. Stir fry until the rice noodle becomes soft. Add a little bean sprout and Chinese chives and stir fire for a while. Remove from heat.
Transfer pink noodles to a serving plate. Garnish on top with shredded omelette, red chili slices and coriander leaves.
Serve with fresh vegetables, bean sprout, Chinese chives, etc.