Serves 2
Directions
- 1Soak rice noodles in room temperature water.
- 2Chop tofu, green onions, shallot, and garlic. Shave palm sugar.
- 3Season shrimp with garlic powder and white pepper.
- 4Heat oil in a pan, add shallot and garlic, and cook until lightly golden.
- 5Add palm sugar, tamarind paste, fish sauce, chicken bouillon, and chili flakes (if using) to the pan and heat until combined. Remove sauce from pan.
- 6Add oil to the pan, cook shrimp until pink on edges, flip, cook for another 30 seconds, and remove.
- 7Add tofu to the pan and cook until golden.
- 8Drain rice noodles and pour boiling water over them, letting them soak for 1 minute before straining.
- 9Add noodles to the pan with tofu and pour in the sauce, sautéing aggressively.
- 10Push noodles to the side, crack eggs into the empty space, scramble until set, then mix with noodles.
- 11Add shrimp back into the pan along with green onions and bean sprouts, sautéing for 1 minute.
- 12Serve with crushed roasted peanuts, green onion, chili flakes, and lime wedges.
Ingredients
- 1 bundle rice noodles
- 1 lb shrimp
- 1 tsp garlic powder
- 1 tsp white pepper
- 1/2 pack firm tofu
- 3 green onion stalk
- 1 shallot
- 4 clove garlic
- 2 tbsp palm sugar
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 1 tsp chicken bouillon
- 1-2 tsp chili flakes (optional)
- 1 cup bean sprouts
- 2 egg
- lime (optional)
- roasted peanut (optional)
Equipment
panknifespatula
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