Ingredients:
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4 oz      dried rice noodles, medium size
1/4 cup   vegetable oil
2 cloves  finely minced garlic
3 tblsp   chopped raw shrimp
3 tblsp   lean ground pork
1 tsp     sugar
1 tblsp   fish sauce
1 tsp     soy sauce
2 tsp     hot chili sauce
2         beaten eggs
2 tblsp   tamarind sauce
1/4 cup   bean sprouts
1         sliced scallion
1 tblsp   salty preserved radish
2 tblsp   coarsely ground salted or unsalted peanuts
2 tblsp   sliced green onions
2 wedges  lemon
1         cucumber

Instructions:
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1.  Soak noodles in hot water for 20 minutes, or until soft.  Drain.

2.  Heat oil in a wok or large skillet and saute garlic until golden.
Add the shrimp and ground pork and stir-fry until lightly browned.  Add
the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the
sugar dissolves.  Pour in the beaten eggs, let them set slightly, then
stir to scramble.

3.  Add the noodles and stir-fry about 2 minutes.  Push noodles to side
of wok or skillet.  Add the tamarind sauce and cook for 1 minute.  Add
the bean sprouts, scallions, radish, and stir-fry until bean sprouts are
slightly cooked, about 1 minute.  Stir noodles down into tamarind
mixture and stir-fry until well-mixed.

4.  Pile noodles on a serving dish and sprinkle with peanuts and
scallions.  Seed cucumber and slice lengthwise into 4 pieces.  Place
lemon and cucumber wedges on side of plate.