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Ingredients

445 servings - +

Equipment

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Steps

1. Soak rice noodles in warm water until pliable, then drain.
2. In a bowl, mix tamarind paste, fish sauce, and sugar for the sauce.
3. Heat a wok, stir-fry shrimp and tofu, then set aside.
4. Sauté garlic, add noodles and sauce, then push to one side and scramble an egg.
5. Return shrimp and tofu to the wok, add bean sprouts and chives, and toss everything together.
6. Serve hot, garnished with crushed peanuts and a lime wedge.

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Ratings