Ingredients

6 ounces dried rice noodles
3 tablespoons fish sauce
2 tablespoons tamarind liquid***
1-1/2 tablespoons rice vinegar
2 tablespoons brown sugar
1/2 teaspoon paprika
3 tablespoons peanut or vegetable oil
8 ounces shrimp, peeled and deveined
2 cloves of garlic, minced
2 eggs, beaten
1-1/2 cups bean sprouts
1 cup chopped scallions
1/3 cup finely chopped peanuts
lime wedges

Cooking Instructions

Place the noodles in a large bowl and cover with cold water. Soak for about 45 minutes (until softened but still firm) and then drain very well. In a small bowl, combine the fish sauce, tamarind liquid, rice vinegar, sugar and paprika. Stir until the sugar dissolves and set aside.

In a wok or large saucepan (preferably non-stick), heat 1 tablespoon of the oil over medium-high heat. Add the shrimp and garlic and cook until the shrimp are just cooked through (1 to 2 minutes.) Transfer to a plate and cover to keep warm. Add about another half tablespoon of oil to the wok and then add the eggs. Cook, stirring gently to break up the clumps, until just set (about 30 seconds.) Add the remaining oil, noodles, shrimp and sauce mixture to the wok and cook, stirring, until warmed through. Stir in the bean sprouts and scallions. Transfer to a serving platter and sprinkle with the chopped peanuts. Serve immediately with lime wedges on the side.

Makes 2 to 4 servings

***To make tamarind liquid, break off 1/4 cup of tamarind from a block and cover with boiling water in a small bowl. Let stand for at least 2 hours at room temperature. Pour the infusion through a sieve into a clean bowl, pressing the pulp through the sieve. Discard the seeds and leftover fibrous pulp. Leftover tamarind liquid can be kept for 3 weeks in the refrigerator or frozen.

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recipe courtesy of elliemay.com