- 4 oz rice noodles
- 1/4 cup peanut oil
- 2 to 4 tablespoons tamarind paste
- 1/4 cup fish sauce (nam pla)
- 1/3 cup palm sugar
- 2 tablespoons rice vinegar
- 1/2 teaspoon ground chili pepper or to taste
- 1/4 cup chopped scallions
- 1 garlic clove, minced
- 2 eggs
- 1 small head Napa cabbage, shredded (about 4 cups)
- 1 cup mung bean sprouts
- 1/2 pound peeled shrimp, pressed tofu or a combination
- 1/2 cup roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro
- 2 limes, quartered.
- 1/4 cup Dang Coconut Chips
1. Put noodles in a large bowl and add very warm (but not boiling) water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, palm sugar and vinegar in a small saucepan over medium-low heat and bring just to a simmer Stir in chili pepper and set aside.
2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts, cook until cabbage is wilted. Then add shrimp and/or tofu.
3. When shrimp begin to turn pink and/or tofu begins to brown, add drained noodles to pan along with sauce.
4. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and coconut chips & serving with a lime wedge.