Instructions
- 1
Soak rice noodles in room-temperature water for 30 minutes until pliable but still firm. Drain.
- 2
Mix fish sauce, tamarind paste, and palm sugar in a small bowl. Taste — it should be tangy, salty, and slightly sweet.
- 3
Cube tofu and pan-fry in oil over medium-high heat until golden on all sides, about 5 minutes. Set aside.
- 4
Heat a wok on high until smoking. Add oil, then shrimp. Stir-fry for 1–2 minutes. Push to the side.
- 5
Crack eggs into the wok. Scramble briefly, then fold in with the shrimp.
- 6
Add drained noodles and sauce. Toss constantly for 2–3 minutes until noodles absorb the sauce and char slightly.
- 7
Add tofu and bean sprouts. Toss 30 seconds more. Serve topped with peanuts, sliced green onions, and a lime wedge.
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