INGREDIENTS:
- 200 g rice noodles, uncooked
- 2 cups shrimps, peeled
- 1 pack firm tofu
- 2 eggs
- 1 cup bean sprouts
- ½ cup roasted unsalted peanuts, chopped
- 1 tsp chili flakes
- 2 cloves garlic, minced
- 2 stalks onion greens, sliced
- 3 tbsp oil
For the Sauce:
- 3 tbsp patis
- 3 tbsp water
- 1 tbsp tamarind powder
- 1 tbsp granulated sugar
HOW TO COOK:
- First cook rice noodles (refer to package instructions). Set aside.
- Make the sauce by combining the patis, palm sugar, water, and tamarind powder in a small bowl.
- Mix well until sugar is completely dissolved. Set aside.
- Pour the oil in a wok or large skillet and apply medium heat.
- Add- in the garlic and cook until aromatic.
- Add- in the tofu and shrimps and cook until shrimps turn pinkish or orange (it will take about 3 to 5 minutes).
- Move the shrimps and tofu on one side to make room on the skillet.
- Crack the eggs directly into the skillet and scramble them to break the yolk and mix with the whites.
- Fry the eggs for a minute or two or until cooked and then mix everything together.
- Add- in the cooked rice noodles and pour in the sauce.
- Mix until well blended.
- Cook for 2 to 3 minutes.
- Add half of the bean sprouts, half of the chopped peanuts, half of onion greens, and chili flakes.
- Toss until well distributed.
- Cook for another 1 to 2 minutes.
- Remove from heat and transfer to a serving dish.
- Top with the rest of bean sprouts, chopped peanuts, and onion greens. Enjoy!
IMAGE: closetcooking.com
Also try: Japchae (Korean Stir-Fried Noodles)
