2Heat wok over high heat. Add oil and coat pan completely. When pan starts to smoke, add garlic and stir 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to soften, 3 to 4 minutes. Add chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
3Push ingredients in wok to side and let oil settle in center of pan. Crack eggs into pan, making sure to break yolks. Lightly scramble until half-cooked, about 30 seconds. Combine with remaining cooked ingredients in pan.
4Add shrimp and cook until chicken and shrimp are medium done, about 1 minute. Add 3 cups drained noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.
5Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.
4 tbsptiparos fish sauce
4 tbspbottled tamarind paste
1 tbsplime juice
1 tbspSriracha chili sauce (optional)
3-4 garlic cloves, roughly chopped
1 1/2 tbsppackaged salted turnip, minced
1 tspdried shrimp
3-4 cupsBKM chantaboon rick stick
1 tbsppaprika, for color (optional)
1/2 cupchicken, cut into thin strips (1-inch lengths)