TH
Thailand
Featured recipe
Asia
TH
Rice noodles stir fried with shrimp, egg, bean sprouts, peanuts, and a sweet sour tamarind sauce.
25 min
15 min
4 servings
Medium
40 min
8 oz (225 g) flat rice noodles; 3 tbsp tamarind concentrate; 3 tbsp fish sauce; 3 tbsp palm sugar; 1 tbsp lime juice; 2 tbsp neutral oil; 8 oz (225 g) shrimp; 2 eggs; 2 garlic cloves; 1 cup (100 g) bean sprouts; 3 scallions; 1/3 cup (45 g) roasted peanuts; 1 lime
1. Soak noodles in warm water until flexible but still firm and drain. 2. Mix tamarind, fish sauce, sugar, and lime juice. 3. Cook shrimp in 1 tablespoon oil for about 2 minutes and remove. 4. Add remaining oil and garlic. 5. Crack in eggs and scramble until mostly set. 6. Add noodles and sauce. 7. Toss for 2 to 3 minutes. 8. Return shrimp and add sprouts and scallions. 9. Toss for 1 minute. 10. Top with peanuts and serve with lime.
SCHNAX TIP
The noodles should finish cooking in the sauce, so do not soften them completely during soaking.