Ingredients
- tamarind sauce 60.0 ml
- fish sauce 45.0 ml
- brown sugar 30.0 g
- Chili Flakes 1.0 tsp
- rice noodles 250.0 g
- sunflower oil 30.0 ml
- whole eggs 100.0 g
- garlic 10.0 g
- shallots 20.0 g
- Bean Sprouts 100.0 g
- Crushed Peanuts 30.0 g
- lime 1.0 unit
- cilantro 10.0 g
Cooking Instructions
Measure out the tamarind concentrate and the fish sauce into a small bowl.
Ensure the brown sugar is free of large clumps by sifting or breaking it down manually.
Combine tamarind sauce, fish sauce, and brown sugar in a small saucepan over low heat.
Whisk constantly until the sugar has completely dissolved into the liquid.
Simmer for 1 minute, then stir in the chili flakes and remove the sauce from heat to cool slightly.
Submerge rice noodles in a large bowl of warm water (approximately 45°C) for 20-30 minutes until flexible but still firm.
Finely mince the garlic and shallots; rinse the bean sprouts and cilantro thoroughly.
Drain the noodles once they reach an al dente texture and set aside.
Heat the sunflower oil in a large wok or skillet over high heat until it reaches its smoke point.
Add the minced garlic and shallots to the wok, sautéing for 30 seconds until aromatic and lightly golden.
Add the drained noodles to the wok, tossing vigorously to coat them in the flavored oil.
Pour the prepared Tamarind Sauce over the noodles and stir-fry until the liquid is fully absorbed.
Push the noodles to the side of the wok; crack the eggs into the empty space and scramble until set.
Mix the scrambled eggs into the noodles, then fold in the bean sprouts and half of the crushed peanuts for 30 seconds.
Transfer to a platter and garnish with the remaining peanuts, fresh cilantro, and lime wedges for squeezing.