Directions
- 1Dice one shallot, three green onions, and four cloves of garlic.
- 2Cut half a pack of extra-firm tofu into cubes.
- 3Grate palm sugar. You can also shave it with a sharp knife.
- 4In a mixing bowl, combine 1/4 cup tamarind paste (or tomato paste and vinegar substitute), 1/4 cup fish sauce, 1 teaspoon chicken bouillon powder, and red chili flakes to taste.
- 5In a wok with some oil, sauté the shallot and garlic until fragrant.
- 6Add palm sugar and caramelize.
- 7Pour in the sauce and let it come together. Remove from heat and set aside.
- 8Add a little more oil to the wok. Add 1 lb of shrimp seasoned with garlic powder and white pepper.
- 9Spread the shrimp flat in the wok and sauté once it begins cooking around the edges. Cook another 30 seconds and remove to a clean plate.
- 10Add tofu to the wok and cook until golden brown.
- 11Strain the rice noodles that have been soaking for 30 minutes, and add them to the wok with the tofu. Add 1/2 cup of water to help the noodles cook before adding the sauce.
- 12Pour the sauce into the wok, sauté aggressively, and push everything to the side to create space.
- 13Crack two eggs into the empty space and scramble them in the pan. Once cooked, mix with the noodles.
- 14Add green onions and bean sprouts.
- 15Add the cooked shrimp and give everything one final mix.
- 16Garnish with limes, crushed peanuts, chili flakes, and cilantro. Serve and enjoy!
Ingredients
- 1 shallot
- 3 green onions
- 4 cloves garlic
- 0.5 pack extra firm tofu
- 1 palm sugar
- 0.25 cup tamarind paste
- 0.25 cup fish sauce
- 1 teaspoon chicken bouillon powder
- 1 pinch red chili flakes
- 2 tablespoons oil
- 1 lb shrimp
- 1 pinch garlic powder
- 1 pinch white pepper
- 1 serving rice noodles
- 0.5 cup water
- 2 eggs
- 1 big handful bean sprouts
- 2 limes
- 1 handful crushed peanuts
- 1 handful cilantro
Equipment
knifecutting boardbox gratermixing bowlmeasuring spoonswokwooden spoontongsplate
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