So far, my all-time favourite Thai dish. Sweet, sour, spicy and salty at the same time. Shrimps, noodles, egg, vegetables and sauce in perfect harmony. Impossible not to love it!!

I base myself on a recipe from Chez Pim. Yum, yum, yum.

Ingredients:

- 1 pound peeled, clean shrimp (500g)

- 13 ounces rice stick (375g)

- 3.5 ounces beansprouts (100g)

- 2 handful peanuts, grilled and roughly ground on a mortar

- 2 eggs

- 3 garlic cloves, chopped

- 2 tsp dried shrimp paste (how can an ingredient stink so much and still give such an amazing flavour?)

- 1/2 cup lime juice (I’m not so fond of tamarind) (125ml)

- 1/2 cup sugar (125g)

- 1/2 cup fish sauce (125ml)

- (dried) chili to taste, chopped

- vegetable oil

- coriander, chopped

Cooking instructions:

Fill in a cooking pan with water, when it boils add the noodles and a bit of salt. Let cook during 3-4 minutes, drain. It should not be too soft or else it will turn all mushy when mixed with the other ingredients in the wok.

While the noodle are cooking, prepare the sauce by mixing the fish sauce, the lime juice, the chili and the sugar.

Heat a large wok over high heat, when it becomes smokey add a splash of vegetable oil.

Add the garlic and the shrimp paste, let the oil infuse with these flavours for one or two minutes.

Now add the noodles and toss. Then push the noddles to one side of the wok and crack the eggs open on the open space. Let the egg set for 15 seconds and then toss everything all together.

Add the shrimp, the peanuts, the beansprouts and the sauce. Toss everything together again, leave for 5 minutes, remove from the heat. Sprinkle with a bit of coriander, and ta daaaaaaa! There you have it, a dish of pure glory.

Enjoy!!