Ingredients:

  • 8 oz rice noodles
  • 2 tablespoons vegetable oil
  • 1 cup shrimp, peeled and deveined (or chicken, diced)
  • 2 large eggs
  • 1 cup bean sprouts
  • 3 green onions, sliced
  • ¼ cup roasted peanuts, chopped
  • Lime wedges, for serving
  • 3 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon chili powder (adjust to taste)

Instructions:

  1. Soak rice noodles in hot water until pliable (approximately 10-15 minutes).
  2. Mix sauce ingredients in a bowl; set aside.
  3. Heat vegetable oil in a wok over medium-high heat.
  4. Add shrimp or chicken; cook until they turn pink or are cooked through (about 3-4 minutes).
  5. Push protein to the side, crack in eggs, and scramble until set.
  6. Drain and add soaked noodles; stir to combine.
  7. Pour in the sauce; toss to coat everything evenly, cooking for another 3-4 minutes.
  8. Fold in bean sprouts and green onions; cook for an additional minute.
  9. Serve hot, garnished with chopped peanuts and lime wedges.