Ingredients
Equipment
Method
- Bring a large pot of water to a boil and cook rice noodles according to package instructions until al dente. Drain and set aside.8 oz rice noodles
- Heat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Add minced garlic and cook until fragrant, about 30 seconds, until it becomes fragrant and slightly golden.2 tablespoons vegetable oil, 3 cloves garlic
- Add shrimp to the wok and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from wok and set aside.1 lb shrimp
- Push shrimp to one side of the wok. Pour beaten eggs into the cleared side and scramble until just set, about 30 seconds. Mix eggs with shrimp and garlic.2 large eggs
- Add cooked noodles to the wok along with fish sauce, tamarind paste, and brown sugar. Toss everything together over high heat until evenly coated and heated through, about 2-3 minutes. Cook until sauce thickens slightly and noodles are glossy.3 tablespoons fish sauce, 2 tablespoons tamarind paste, 1 tablespoon brown sugar
- Remove wok from heat and transfer to a serving plate. Garnish with crushed peanuts, sliced green onions, carrots, and lime wedges. Serve immediately.1/4 cup crushed peanuts, 1 lime lime wedge, 2 green onions green onions, 1/4 cup sliced carrots
Notes
Feel free to customize with additional vegetables or protein options.