Ingredients:
0.75 Teaspoon pepper, cayenne
6 Ounce(wt)s bean sprouts
Optional Ingredients:
2 Tablespoons shrimp, jumbo (11-15) finely chopped Add to shopping list |
Directions:
Re-hydrate the tamarind paste in boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible.. Stir the fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into the tamarind liquid and set aside.
Cover the rice sticks with hot tap water in a large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain the noodles and set aside. Beat the eggs and 1/8 teaspoon of the salt in a small bowl; set aside.
Heat 1 tablespoon oil in a 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke. Add the shrimp and sprinkle with the remaining 1/8 teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and browned about the edges, about 3 minutes. Transfer the shrimp to a plate and set aside.
Off heat, add the remaining tablespoon oil to the skillet and swirl to coat; add the garlic and shallot, set the skillet over medium heat, and cook, stirring constantly, until light golden brown, about 1 ½ minutes; add the eggs to the skillet and stir vigorously with a wooden spoon until scrambled and barely moist, about 20 seconds. Add the noodles and the dried shrimp (if using) to the eggs; toss with 2 wooden spoons to combine. Pour the fish sauce mixture over the noodles, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated. Scatter ¼ cup peanuts, bean sprouts, all but ¼ cup scallions, and cooked shrimp over the noodles; continue to cook, tossing constantly, until the noodles are tender, about 2 ½ minutes (if not yet tender add 2 tablespoons water to the skillet and continue to cook until tender).
Transfer the noodles to a serving platter, sprinkle with the remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately. |
