Ingredients

• ●8 ounces dried flat rice noodles
• ●1 pound shrimp, peeled and deveined
• ●2 large eggs
• ●2 cups bean sprouts
• ●2 cloves garlic, minced
• ●1/4 cup shallots, thinly sliced
• ●3 tablespoons fish sauce
• ●2 tablespoons tamarind paste
• ●2 tablespoons palm sugar
• ●2 tablespoons lime juice
• ●2 tablespoons vegetable oil
• ●1/4 cup roasted peanuts, chopped
• ●2 stalks green onions, chopped
• ●1/2 teaspoon red pepper flakes

Instructions

1. 1Soak the rice noodles in warm water for 15-20 minutes, or until softened. Drain well.
2. 2In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar, and lime juice. Set aside.
3. 3Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and shallots and stir-fry for 30 seconds, or until fragrant.
4. 4Add the shrimp and cook for 2-3 minutes, or until pink and cooked through. Remove the shrimp from the wok and set aside.
5. 5Push the ingredients to one side of the wok. Crack the eggs into the empty space and scramble them. Once cooked, mix the eggs with the other ingredients.
6. 6Add the soaked rice noodles to the wok and stir-fry for 2-3 minutes, or until heated through.
7. 7Pour the tamarind sauce over the noodles and stir-fry for 1-2 minutes, or until the noodles are evenly coated.
8. 8Add the bean sprouts, cooked shrimp, chopped peanuts, green onions, and red pepper flakes (if using) to the wok. Stir-fry for 1 minute, or until heated through.
9. 9Serve immediately and enjoy!