Description
A traditional Thai stir-fried noodle dish featuring rice noodles, shrimp, tofu, eggs, and a tangy tamarind sauce, garnished with crushed peanuts and fresh lime wedges.
Ingredients
8 ounces dried flat rice noodles
2 tablespoons vegetable oil
8 ounces medium shrimp, peeled and deveined
4 ounces firm tofu, cut into 1/2-inch cubes
2 large eggs
3 cloves garlic, minced
1 cup bean sprouts, rinsed and drained
4 green onions, sliced into 1-inch pieces
1/4 cup roasted peanuts, crushed
1 lime, cut into wedges
2 tablespoons tamarind paste
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon palm sugar or brown sugar
1/2 teaspoon chili powder
Instructions
Soak the dried rice noodles in warm water for 20 minutes or until softened but still firm. Drain and set aside.
In a small bowl, mix tamarind paste, fish sauce, soy sauce, palm sugar, and chili powder until sugar dissolves. Set the sauce aside.
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 3-4 minutes. Remove tofu and set aside.
Add the remaining 1 tablespoon oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add shrimp and cook until pink and opaque, about 2-3 minutes. Push shrimp to one side of the wok.
Crack the eggs into the wok and scramble them gently until just set.
Add the drained noodles and the prepared sauce to the wok. Toss everything together to coat the noodles evenly with the sauce.
Add the cooked tofu, bean sprouts, and green onions. Stir-fry for another 2 minutes until heated through and combined.
Remove from heat and transfer to serving plates.
Garnish each serving with crushed peanuts and lime wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes