Tang Chi is sold whole or in slices in vacuum sealed packs in Chinese or Asian stores.
In a wok or frying pan, heat the oil, add the shallots and fry for about 10 minutes, until tender and golden brown. Break the egg into the wok and stir quickly for a couple of seconds. Throw in the noodles and stir well. Mix well with the shallots and egg, scraping down the sides of the wok.
Add the lime or lemon juice, fish sauce, tamarind concentrate, sugar, beancurd, half the peanuts, half the dried prawns, the preserved radish, the beansprouts and chives. Stir-fry quickly for a couple of minutes. Serve sprinkled with the remaining peanuts, dried prawns and the chilli and coriander.
© 1994 Keith Floyd estate. All rights reserved.