From craving to table
Instructions
- 1
Soak rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
- 2
In a small bowl, combine fish sauce, tamarind paste, brown sugar, soy sauce, and red pepper flakes. Set aside.
- 3
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden, about 2 minutes. Add shrimp and cook until pink, about 2 minutes more. Remove and set aside.
- 4
Add remaining oil to the pan. Add garlic and cook for 30 seconds. Push to the side and crack in the eggs. Scramble until just set.
- 5
Add drained noodles and sauce to the pan. Toss to coat and stir-fry for 2-3 minutes.
- 6
Return tofu and shrimp to the pan. Add bean sprouts and half the green onions. Toss everything together and stir-fry for another minute.
- 7
Serve immediately, garnished with peanuts, remaining green onions, and lime wedges.