Method

Soak dried rice noodles in warm water for 25–30 minutes until flexible but still firm. Drain and set aside.
About 5 min
Mix tamarind paste, fish sauce and palm sugar in a small bowl until sugar dissolves. Taste — the sauce should be sour, salty and slightly sweet. Adjust as needed.
About 8 min
Heat a wok over high heat until smoking. Add 2 tbsp oil and fry tofu cubes until golden on all sides (about 4 minutes), or sauté shrimp until pink. Remove and set aside.
About 8 min
Add remaining oil and garlic to the wok. Stir-fry 20 seconds. Add drained noodles and pour the tamarind sauce over them. Toss and stir-fry 2 minutes until noodles are coated and beginning to caramelise at the edges.
About 8 min
Push noodles to one side. Crack eggs into the cleared space and scramble them, then fold into the noodles before they fully set.
About 8 min
Return tofu or shrimp to the wok. Add bean sprouts and most of the green onions. Toss everything together for 1 minute — the bean sprouts should remain slightly crunchy.
About 8 min
Divide into bowls. Top with chopped peanuts, remaining green onions and a lime wedge. Serve with chili flakes, extra fish sauce, sugar and vinegar on the side.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, eggs, peanuts, soy, fish, shellfish