Ingredients
Equipment
Method
- Start by placing the tamarind paste in a small bowl. Pour in ½ cup of hot water, allowing it to soak for about 10 minutes. This helps soften the paste, making it easier to work with. You’ll want to massage the pods with your fingers, squeezing out all the juice from the fiber. The color should be dark and thick, a sign that the tamarind is extracting all its flavors.
- Once the juice is ready, discard any remaining fiber and strain the tamarind juice into a medium bowl. Now whisk in the remaining 3 tablespoons of warm water, sugar, fish sauce, and chili powder until the sugar dissolves. Set this flavorful mixture aside; it’s essential for your dish.
- Next, take your rice stick noodles and place them in a baking dish. Cover them with boiled water and let them sit for about 20 minutes. Stir occasionally to ensure they don’t stick together. You want the noodles to be firm yet pliable, as they will soften further during stir-frying.
- Now it’s time to heat up a large skillet or wok. Pour in 2 tablespoons of oil and crank up the heat to high. Add the garlic and cook for about 1 minute until it becomes aromatic, making sure to stir constantly to avoid burning.
- Add the shrimp and tofu to the skillet, stirring as the shrimp starts to change color. You’ll notice the shrimp turning a lovely pink, which typically takes about 2 to 3 minutes. When it looks halfway cooked, it’s time to add the drained noodles.
- After adding the noodles, continue to stir-fry for another 30 seconds. This ensures that the noodles mix well with the shrimp and tofu, allowing those delicious flavors to intertwine.
- Now, move everything to one side of the pan. Drizzle in the remaining 1 tablespoon of oil and let it heat up. Once it's hot, pour in the whisked eggs. Allow them to cook for about 20 seconds undisturbed, then scramble them gently. Combine everything in the pan, ensuring the eggs are well mixed.
- Add the bean sprouts and the tamarind sauce. Stir continuously until the noodles soften and everything is well coated in the sauce. This step is essential; it’s where the magic happens.
- Finally, fold in the green onions and peanuts, mixing thoroughly. Once everything is well combined, remove it from the heat. Serve immediately with lime wedges on the side for that burst of freshness.
Notes
If you can’t find tamarind paste, try tamarind concentrate instead. 1 tablespoon tamarind concentrate equals 2 tablespoons tamarind paste. Try adding baked crispy tofu instead of uncooked tofu in this recipe.