Ingredients

• 200g rice noodles
• 200g shrimp, peeled and deveined
• 2 tbsp fish sauce
• 2 tbsp tamarind paste
• 2 shallots, sliced
• 2 cloves garlic, minced
• 3 dried red chilies
• 2 eggs, beaten
• 1 cup bean sprouts
• 1 lime, cut into wedges
• 1/4 cup crushed peanuts
• 2 tbsp oil
• Fresh chives, chopped
• Sugar (optional, to taste)

Instructions

1. Soak rice noodles in warm water for 20 minutes or until soft. Drain and set aside.
2. Mix tamarind paste with fish sauce in a small bowl and set aside.
3. Heat 1 tablespoon of oil in a wok over medium heat.
4. Add sliced shallots and minced garlic, stir-fry until fragrant.
5. Add dried red chilies and stir-fry for another 1-2 minutes.
6. Push the shallots, garlic, and chilies to one side of the wok. Add another tablespoon of oil.
7. Add shrimp to the wok and stir-fry until they start to turn pink.
8. Push the shrimp to the side and pour beaten eggs into the center of the wok. Scramble the eggs until cooked through.
9. Add soaked noodles, tamarind and fish sauce mixture to the wok. Stir everything together.
10. Add bean sprouts and toss until the noodles are well-coated and sprouts are slightly wilted.
11. Adjust seasoning with sugar if needed.
12. Serve hot, garnished with crushed peanuts and fresh chives. Accompany with lime wedges on the side.