Ingredients

• Flat rice noodles 200 g
• Shrimp (or firm tofu), peeled 150 g
• Eggs 2
• Tamarind paste 2 tbsp
• Fish sauce 2 tbsp
• Palm sugar (or brown sugar) 2 tbsp
• Bean sprouts 150 g
• Garlic chives or green onion, chopped 50 g
• Roasted peanuts, crushed 40 g
• Garlic, minced 3 cloves
• Vegetable oil 3 tbsp
• Lime wedges to serve

Instructions

1. 1

   Soak the rice noodles in warm water until pliable, then drain.

2. 2

   Stir together tamarind paste, fish sauce, and sugar to make the sauce.

3. 3

   Heat oil in a wok over high heat and stir-fry the garlic and shrimp until the shrimp turn pink.

4. 4

   Push everything aside, crack in the eggs, and scramble lightly.

5. 5

   Add the drained noodles and the sauce, tossing constantly until the noodles absorb the liquid and soften.

6. 6

   Toss in most of the bean sprouts, the chives, and half the peanuts.

7. 7

   Serve hot topped with remaining peanuts, bean sprouts, and lime wedges.