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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.
Soak the rice noodles in warm water until they bend easily but are not soft, then drain. They finish cooking in the wok.
Stir the tamarind paste with the fish sauce and palm sugar until the sugar dissolves and the sauce tastes balanced between sweet, sour and salty.
Fry the garlic, shallot and dried shrimp in hot oil, then add the shrimp and tofu and cook until the shrimp turn pink.
Add the drained noodles and the sauce and toss over high heat until the noodles soak up the sauce and look glossy.
Push the noodles to one side, crack in the eggs and let them just set, then fold them through the noodles.
Toss in the bean sprouts and garlic chives off the heat, then top with crushed peanuts, chili powder and a wedge of lime.
