4oz. dried rice sticks, soaked in hot water for 30 minutes until soft. Drain, set aside
2 tbs dark brown sugar
2 tbs fish sauce
5 tbs vegetable oil
2 small shallot, thinly sliced
1 small onion, thinly sliced
3 large cloves garlic, minced
1 box (6oz) extra-firm tofu, cubed
½ lb large raw shrimp in the shell, peeled and deveined
6 green onions, cut into 1-inch lengths
2 cups mung bean sprouts
¼ cup finely chopped preserved radish, optional
Lime wedges, for garnish
Red chili powder, for garnish
½ cup finely chopped roasted peanuts, for garnish
Combine the tamarind, sugar, and fish sauce in a bowl. Set aside.
Add 2 tbs oil to a wok over medium-high heat. Add shallot, onion, garlic, radish, tofu, and shrimp. Stir fry for 1 minute. Set aside.
Add 3 tbs oil to a wok, then add the noodles when the oil is hot. Cook for 1 minute, then add the sauce. Stir fry for 1 minute to coat the noodles with the sauce.
Push the noodles to one side of a pan, add the shrimp mixture back to a wok. Mix well and set the noodles to a side.
Add the eggs and scramble and shred them with the tip of the spatula until the egg bits are cooked through, about 1 minute. Fold in the green onions and bean sprouts. Once everything is ready, remove the pan from the heat.