1Soak the dry noodles in a large bowl of warm water for about an hour. The water should be about 90 degrees, the noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
2To make the sauce, combine fish sauce, tamarind paste, lime juice, vinegar and sugar in a small bowl. Make sure to stir well until the sugar dissolves.
3Heat a skillet or wok over high heat for about 1 minute or until the pan gets pretty hot. Add oil and swirl to coat pan completely. When the pan just starts to smoke, add garlic and stir about 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to get fragrant, about one minute.
4Push ingredients in wok to one side and let oil settle in center of pan. Crack eggs into pan and add the chicken. As the eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken and eggs over and scrape any bits that are starting to stick for about 30 seconds or until the eggs begin set. Now stir together to combine all the ingredients in the pan.
5Add shrimp allow to cook for about 30 seconds until they just start to turn color and opaque. Drain 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.
6Place 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 tbspThai fish sauce
3 tbspbottled tamarind paste
1 tbsplime juice
1 tbsprice vinegar
1 tbspSriracha chili sauce (optional)
2 tbspvegetable oil
2 garlic cloves, minced
2 tbsppackaged shredded sweetened radish
1 tspdried shrimp
3-4 cupssoaked medium rice stick
1 tbsppaprika, for color (optional)
1/2 cupbaked tofu cut into slices
1/2 cupchicken, cut into thin strips (1-inch lengths)