Ingredients
- 8 oz. of dried rice noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 shallot, thinly sliced
- 1/4 cup of chopped peanuts
- 1/4 cup of chopped green onions
- 1/4 cup of chopped cilantro
- 1/2 pound of shrimp or chicken (optional)
- 2 eggs, lightly beaten
- 2 tablespoons of tamarind paste
- 2 tablespoons of fish sauce
- 2 tablespoons of palm sugar (or brown sugar)
- 1/4 cup of water
- 1 lime, cut into wedges
Directions
Step 1
Soak the dried rice noodles in cold water for at least 30 minutes or until soft. Drain and set aside.
Step 2
Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and thinly sliced shallot and stir-fry for 1-2 minutes until fragrant.
Step 3
Add the shrimp or chicken (if using) to the wok and stir-fry until cooked through.
Step 4
Push the ingredients in the wok to one side and add the lightly beaten eggs to the other side. Scramble the eggs until cooked and then mix with the other ingredients in the wok.
Step 5
Add the drained rice noodles to the wok and stir-fry for 1-2 minutes until softened.
Step 6
In a small bowl, mix together the tamarind paste, fish sauce, palm sugar, and water until well combined. Pour this mixture over the noodles and stir-fry for 1-2 minutes until the noodles are evenly coated with the sauce.
Step 7
Add the chopped peanuts, green onions, and cilantro to the wok and stir-fry for another 1-2 minutes until heated through.
Step 8
Serve hot with lime wedges on the side.
