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Fill 2 large pans with salted water and bring to the boil.
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To one, add the rice and cook for about 12 minutes or until tender.
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Drain, rinse and set aside.
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Add the eggs noodles to the other pan and cook them for a couple of
minutes until tender.
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Transfer the egg noodles to a colander, rinse under cold water and
set aside.
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Place the mung bean vermicelli and rice vermicelli in separate
heatproof bowls, over them with boiling water and leave for 1 to 2
minutes or until tender.
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Rinse under cold water and drain.
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Place the bean sprouts in a heatproof bowl, cover them with boiling
water and leave for 30 seconds; rinse under cold water and drain.
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Cook the potato in a large pan of boiling water until tender, drain
then rinse under cold water and set aside.
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Beat the eggs with the salt and water.
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Heat the oil in a small frying pan; add the egg and cook over
moderately low heat, gently drawing in the edges of the omelets to allow
the uncooked egg to run to the outside.
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When the omelets is cooked through, flip it over and lightly brown
the other side.
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Remove the omelets from the pan and allow it to cool before cutting
it into thin strips.
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Heat the peanut oil in a large frying pan; fry the onion, garlic and
chili separately over a moderately high heat until crispy, adding more
oil if necessary.
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Arrange the assorted noodles, rice, potato and bean sprouts on a
large platter; place the omelets strips, chili, onion, garlic, dried
shrimp, fish sauce, tamarind and chili powder in separate small dishes.
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The diners then serve themselves the salad ingredients and
garnishes.