Directions
- 1Soak rice noodles in room temperature water.
- 2Chop tofu, aromatics, and palm sugar.
- 3Clean shrimp and season with garlic powder and white pepper.
- 4Prepare sauce (can be done ahead of time).
- 5In a pan with oil, sauté shallot and garlic until golden brown.
- 6Add sugar and sauce to the pan and heat until combined.
- 7Remove sauce and set aside.
- 8In the same pan with more oil, cook shrimp until pink around the edges, flip, and cook for another 30 seconds.
- 9Remove shrimp and set aside.
- 10Add tofu to the pan and cook until golden.
- 11Strain rice noodles and pour boiling water over them.
- 12Add noodles to the pan with tofu.
- 13Pour sauce over noodles and let them soak.
- 14Push noodles to the side and scramble two eggs in the empty space.
- 15Sauté eggs with noodles.
- 16Add shrimp, green onions, and bean sprouts; sauté for one minute.
- 17Serve with crushed peanuts, green onions, chili flakes, and lime wedges.
Ingredients
- 1 bundle rice noodles
- 1 lb shrimp
- 1 tsp granulated garlic
- 1 tsp white pepper
- 0.5 pack cubed firm tofu
- 3 green onion stalks
- 1 shallot
- 4 cloves garlic
- 2 tbsp palm sugar
- 0 brown sugar
- 0.25 cup tamarind paste
- 2 tbsp tomato paste
- 1 tbsp vinegar
- 0.25 cup fish sauce
- 1 tsp chicken bouillon
- 1 tsp chili flakes
- 1 cup bean sprouts
- 0 limes
- 0 roasted peanuts
Equipment
knifebowlpanwooden spatulatongs
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