Heat the oil in a wok and gently stir-fry
the garlic for 3-4 minutes until golden brown. Increase the heat, add
the pork and fry for 6 minutes until cooked. Add the shrimps, dried
shrimps and pickled radish and continue stir frying for 1 minute.
Add the bean curd, stir, reduce the heat
and add the lemon juice, Nuoc Mam sauce and sugar, stirring all the
while for 3 minutes.
Add the noodles and stir the mixture
thoroughly for 1-2 minutes. Push to one side and quickly add the beaten
eggs. Once they begin to set, stir them, effectively scrambling them.
Push to one side.
Place most of the bean sprouts and a
handful of crushed peanuts, spring onions and coriander over the
noodles. Stir these in with scrambled eggs and noodles. Serve on a large
plate with little mounds of bean sprouts, peanuts, spring onion,
coriander, chili flakes and lemon wedges.