Steps
- Soak 115g of dried rice noodles in room-temperature water for at least 1 hour, until completely pliable. Drain.
- Warm 35g of chopped palm sugar with 3 tablespoons of water until dissolved. Stir in 3 tablespoons of Thai tamarind paste and 2 tablespoons of fish sauce.
- Measure 3 tablespoons of vegetable oil. Heat a little in a wok over high heat and sear 10 medium shrimp, peeled, until cooked. Remove, reduce the heat to medium, and add a little more oil.
- Sauté 3 minced garlic cloves, ¼ cup of chopped shallots, 85g of diced pressed tofu, 2 tablespoons of dried shrimp, and 3 tablespoons of chopped sweet preserved radish until the garlic turns golden.
- Turn the heat to high. Add the noodles and sauce and toss until the sauce is absorbed.
- Push the noodles aside, add a little oil and 2 eggs, and break the yolks. Lay the noodles on top for 30 seconds, then toss to mix. Return the shrimp and their juices.
- Add 2½ cups of bean sprouts, 70g of garlic chives in short lengths, and half of ¼ cup of chopped roasted peanuts. Turn off the heat and toss. Serve with the rest of the peanuts and 1 lime, in wedges.