Step 1 of 8
Soak the rice noodles in warm tap water for 45 minutes until pliable but not soft. They'll finish cooking in the wok.
Step 2 of 8
Whisk the tamarind paste, fish sauce, and palm sugar in a bowl until the sugar dissolves. Taste — it should be aggressively sour-salty-sweet.
Step 3 of 8
Heat 1 tbsp oil in a wok over high heat until smoking. Add half the shallots, garlic, dried shrimp, and pressed tofu. Stir-fry 60 seconds.
Step 4 of 8
Add the shrimp. Cook 90 seconds until just pink. Push to the side of the wok.
Step 5 of 8
Add 1 tbsp oil to the cleared space. Crack in the eggs. Scramble loosely until set but still soft, 30 seconds.
Step 6 of 8
Drain the noodles. Add to the wok with the preserved radish and the sauce. Toss to coat — 2 minutes of constant motion.
Step 7 of 8
When the noodles are glossy and have absorbed most of the sauce, add three-quarters of the bean sprouts, the chives, and half the crushed peanuts. Toss 30 seconds — the sprouts should stay crunchy.
Step 8 of 8
Plate. Top with remaining bean sprouts, peanuts, and a lime half on the side. Chili flakes on the table.
Ingredients 17
the noodles
- 180 g flat rice noodles, 5 mm wide (sen lek)
the sauce
- 3 tbsp tamarind paste (or 4 tbsp tamarind concentrate)
- 3 tbsp fish sauce
- 3 tbsp palm sugar, grated (or light brown sugar)
- 1 tbsp sweet preserved radish (chai po wan), chopped
the protein
- 200 g raw shrimp, peeled (or 200 g firm tofu, cubed)
- 2 large eggs
- 60 g pressed firm tofu, diced small
- 1 tbsp dried shrimp, chopped (optional but traditional)
the aromatics
- 3 cloves garlic, minced
- 3 shallots, finely sliced
- 3 tbsp neutral oil
the finish
- 150 g fresh bean sprouts
- Small bunch garlic chives (or scallions), cut into 4 cm batons
- 40 g roasted peanuts, coarsely crushed
- 2 limes, halved
- Dried chili flakes, to taste