2handfuls of dried thin rice sticksoaked in !cold water! for an hour
2small bunches green onionsroughly chopped
2teaspooncanola oil
1shallotminced
2eggs
4oz.extra firm tofucut into small cubes, pan-fried
8-10shrimp
½teaspoonroasted Thai chili flakescan substitute with red pepper flakes + more as desired
2handfuls of bean sprouts
2Tbscrushed roasted peanuts
lime
Sauce
2Tbsfish sauce
2Tbspalm sugar
1Tbswhite sugar
2Tbstamarind water*
*Place a golf ball sized clump of tamarind paste in 1 cup boiling water for about 10 minutes. Mash lightly using fingers and then strain. Repeat process to get tamarind out. The resulting tamarind watersometimes referred to as juice will keep in the refrigerator for up to a month or it can be frozen.
Instructions
Drain the noodles. For the sauce: mix all the ingredients in a small saucepan over med-high heat and simmer until sugar has dissolved.
Heat oil in a wok or big pot over medium heat and fry shallots until softened. Crack in egg and stir. Mix in tofu, shrimp, and chili flakes. Stir fry until tofu is thoroughly heated through and then add noodles. Turn up heat and stir fry until noodles get softer, translucent, and brown in color. Add the prepared sauce and a pinch of chili flakes. Stir for just a few moments. Do not overcook. Finally, add most of the bean sprouts and chives and cook for another 30 seconds.
Top the noodles with crushed peanuts, green onion, bean sprouts, cilantro, lime juice, and chili flakes.