Ingredients:

  • 4 tbsp Tamarind concentrate
  • 4 tbsp Fish sauce
  • 4 tbsp Palm sugar, finely shaved
  • 1 tbsp Water
  • 4 oz dried rice sticks (medium width)
  • 0.5 lb chicken breast, thinly sliced
  • 0.5 cup extra-firm tofu, cut into batons
  • 12 large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp sweet preserved radish, finely chopped
  • 1 tbsp dried shrimp, roughly chopped
  • 2 large eggs
  • 1 cup fresh bean sprouts
  • 0.5 cup garlic chives, cut into 2-inch pieces
  • 0.25 cup roasted peanuts, crushed

Instructions:

  1. Place the dried rice noodles in a large bowl and cover with room-temperature water. Soak for 30 minutes until flexible but still firm to the bite. Drain thoroughly.
  2. In a small bowl, whisk together the tamarind concentrate, fish sauce, palm sugar, and 1 tablespoon of water until the sugar is mostly dissolved.
  3. Heat 1 tablespoon of vegetable oil in a wok or heavy skillet over high heat. Add the chicken slices and shrimp, searing until the chicken is cooked through and the shrimp are pink.
  4. Add the tofu batons to the pan and fry until the edges turn golden and slightly tough.
  5. Stir in the garlic, preserved radish, and dried shrimp, tossing for 30 seconds until the garlic is fragrant and pale gold.
  6. Add the drained noodles and the prepared sauce to the wok. Toss vigorously over high heat using a metal spatula until the noodles absorb the sauce and become tender.
  7. Push the noodle mixture to one side of the wok. Add the remaining tablespoon of oil to the empty space and crack the eggs into it. Scramble the eggs lightly until set, then fold them into the noodles.
  8. Add the bean sprouts and garlic chives. Toss for 1 minute until the sprouts are just wilted but still crunchy.
  9. Remove from heat and serve immediately, topped with crushed roasted peanuts.