300 ml Vegetable oil
2 cloves Garlic, finely chopped
100 g Pork, sliced
4 Large uncooked shrimps, peeled,
deveined, tails intact
1 tablespoon Dried shrimps
2 tablespoons Pickled white radish, finely chopped
50 g Bean curd, diced
45 ml Lemon juice
45 ml Nuoc Mam sauce
3 ml Anchovy essence
40 g Sugar
175 g Rice stick noodles,
soaked in warm water for 15 minutes
and drained well
2 Eggs, beaten
50 g Bean sprouts
3 tablespoons Crushed peanuts
2 tablespoons Chopped spring onions
2 tablespoons Chopped fresh coriander leaves

Garnishing
1/2 teaspoon Roasted chili powder or flakes
1/4 Lemon wedges

Mix the soy sauce, oyster sauce and nuoc cham sauce with the lime juice. Heat the oil in a wok and gently stir-fry the garlic for 3-4 minutes until golden brown. Increase the heat, add the pork and fry for 6 minutes until cooked. Add the shrimps, dried shrimps and pickled radish and continue stir frying for 1 minute. Add the bean curd, stir, reduce the heat and add the lemon juice, Nuoc Mam sauce and sugar, stirring all the while for 3 minutes. Add the noodles and stir the mixture thoroughly for 1-2 minutes. Push to one side and quickly add the beaten eggs. Once they begin to set, stir them, effectively scrambling them. Push to one side. Place most of the bean sprouts and a handful of crushed peanuts, spring onions and coriander over the noodles. Stir these in with scrambled eggs and noodles. Serve on a large plate with little mounds of bean sprouts, peanuts, spring onion, coriander, chili flakes and lemon wedges.