Ingredients:

  • 1/2 cup (120ml) Tamarind concentrate
  • 1/2 cup (100g) Palm sugar, finely chopped
  • 3 tbsp (45ml) Fish sauce
  • 1 tbsp (15ml) Sriracha
  • 1 tsp (5ml) Lime juice
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 7 oz (200g) Dried flat rice noodles
  • 2 tbsp (30ml) Neutral oil
  • 2 cloves (6g) Garlic, minced
  • 1 small (50g) Shallot, finely diced
  • 2 large (60g) Eggs, lightly beaten
  • 1 cup (30g) Fresh bean sprouts
  • 1/4 cup (15g) Garlic chives, cut into 1-inch pieces
  • 1/4 cup (35g) Roasted peanuts, crushed
  • 1 Lime, cut into wedges
  • Fresh cilantro sprigs

Instructions:

  1. Place dried rice noodles in a large bowl and cover with very warm water. Let sit for 20-30 minutes until flexible but firm.
  2. In a small bowl, whisk together tamarind paste, palm sugar, fish sauce, Sriracha, and lime juice until sugar is dissolved.
  3. Mince the garlic and shallots.
  4. Heat 1 tbsp of oil in a wok over medium-high heat. Sear shrimp for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
  5. Add remaining oil to the wok. Sauté shallots and garlic for 30 seconds until fragrant.
  6. Drain noodles and add to the wok. Immediately pour the tamarind sauce over the noodles and toss for 2-3 minutes until sauce is absorbed.
  7. Push noodles to the side, pour in beaten eggs, and scramble until set. Toss noodles and eggs together.
  8. Fold in the seared shrimp, bean sprouts, and garlic chives. Toss for 1 minute until sprouts are slightly wilted.
  9. Garnish with crushed roasted peanuts, cilantro, and serve with lime wedges.