Ingredients:
- 8 oz. rice noodles
- 2 tbsp vegetable oil
- 1 clove garlic, minced
- 1/2 cup tofu, cubed
- 1/2 cup shrimp, peeled and deveined
- 2 eggs, beaten
- 1/4 cup fish sauce
- 1/4 cup tamarind paste
- 1/4 cup sugar
- 1/4 cup peanuts, chopped
- 1/4 cup green onions, chopped
- 1/4 cup bean sprouts
- 1/4 cup cilantro, chopped
Instructions:
- Soak rice noodles in warm water for 30 minutes, then drain.
- In a wok or large skillet, heat vegetable oil over medium heat.
- Add garlic and tofu, cook for 2 minutes.
- Add shrimp, cook until pink, about 3 minutes.
- Push ingredients to one side of the wok and pour beaten eggs into the empty side.
- Scramble eggs until cooked, then mix with other ingredients.
- Add drained noodles to the wok with fish sauce, tamarind paste, and sugar.
- Cook for 5 minutes, stirring constantly.
- Serve hot, garnished with peanuts, green onions, bean sprouts, and cilantro.