No ratings yet
Soak the 250 g rice noodles in warm water for 20 to 30 minutes until they bend easily but are still firm, then drain well. They finish cooking in the wok.
Stir the tamarind paste with the 30 ml fish sauce and the palm sugar in a bowl until the sugar dissolves and the sauce tastes balanced between sweet, sour and salty.
Heat the 40 ml oil in a wok over high heat. Fry the 15 g garlic, the shallot and the dried shrimp for 30 seconds, then add the 200 g shrimp and the 120 g tofu and cook for 2 to 3 minutes until the shrimp turn pink.
Add the drained noodles and the sauce and toss over high heat for 2 to 3 minutes until the noodles soften, soak up the sauce and look glossy.
Push the noodles to one side, crack in the 2 eggs and let them set for about 1 minute, then fold them through the noodles.
Toss in the 120 g bean sprouts and the garlic chives off the heat, then top with the crushed peanuts, the chili powder and a wedge of lime.
Thai stir fried rice noodles in a sweet and sour tamarind sauce with shrimp, tofu and egg. Finished with bean sprouts, garlic chives, crushed peanuts and a squeeze of lime. Serves 2.
