Ingredients
4 oz rice noodles
3 tbsp brown sugar
2 tbsp tamarind paste
2 tbsp fish sauce
4 tbsp peanut oil
225g shrimp
2 cloves garlic , minced
2 small shallots
2 eggs
1/2 block fried tofu
10 garlic chives
2 cups bean sprouts
3 tbsp peanuts , chopped
1 lime , sliced into wedges
Instructions
Soak noodles in boiling hot water 15 mins (drain and set aside)
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For the sauce: Combine the sauce ingredients in a small bowl and mix until the sugar is fully dissolved.
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Add 1 tbsp oil to a large pan and heat, add the shrimp. Cook without moving until the bottom turns golden brown. Turn to the other side and cook for 30 seconds or so, until that side is cooked but the inside is still translucent. Transfer to a plate and set aside.
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In the same pan add 1 tbsp of oil and pour in the beaten eggs. Let cook without moving until the bottom sets, then start to scramble lightly, until the eggs are almost cooked. Transfer the eggs to the plate with the shrimp.
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Pour the remaining 2 tbsp of oil, garlic & shallots, into the same pan. Cook and stir for 30 seconds.
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Add the noodles, pour in the sauce and cook for afew mor minutes
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Add the tofu and cooked shrimp and eggs back into the pan. Toss everything together and use your spatula to chop up the eggs into smaller pieces.
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Add the garlic chives and bean sprouts. Toss for another 30 seconds, until the vegetables are just wilted.
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Garnish with peanuts, and some wedges of lime.