Recipe Index

Ingredients

• 8 oz medium stick rice noodles, if used dried noodles, rehydrate in water for 1hr
• 1 small shallot, chopped
• 4 cloves garlic, chopped
• 1/4 cup firm tofu
• 2 tbsp dried small shrimp, finely chopped
• 2 thai chili peppers, chopped, optional
• 2 cups fresh bean sprouts
• 2 scallions, thinly sliced, lengthwise
• 2 eggs
• 1/4 lb chicken, shrimp, or beef, or protein of choice
• Sauce:
• 3 tbsp palm sugar, chopped
• 3 tbsp water
• 1/4 cup Thai tamarind paste
• 3 tbsp fish sauce
• Optional Garnishes:
• bean sprouts, according to taste
• chopped peanuts, according to taste
• chili flakes, according to taste
• lime, according to taste

Method

1. Stir the Thai tamarind paste, fish sauce and water together. Chop the palm sugar roughly and melt it slowly in a small saucepan over medium heat until dark blonde, then pour in the tamarind mixture at once and stir until the sugar dissolves; set the sauce aside.
2. Have the shallot, garlic, firm tofu, dried small shrimp, Thai chili peppers if using, bean sprouts and scallions chopped and ready beside the stove.
3. Cook the chicken, shrimp or beef in a little hot oil over high heat and set the protein aside.
4. Heat oil in the pan over high heat and stir-fry the shallot, garlic, tofu, dried shrimp and chilis for 30 seconds. Add the rehydrated rice noodles and the sauce and keep cooking over high heat for 2 to 3 minutes, until the sauce has soaked into the noodles; test a noodle for doneness.
5. Push the noodles to one side, add a little more oil, and scramble the eggs until about 90 percent done, then fold them through the noodles.
6. Add the scallions, bean sprouts and chopped peanuts and toss everything together. Plate the noodles with extra bean sprouts and chopped peanuts, the lime and chili flakes alongside.

Prep: 30 min · Cook: 15 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data