This is the most popular Thai food of all time.
Ingredients | Serves 2
Sauce 2 tablespoons of palm sugar 1 tablespoons white sugar 2 tablespoons tamarind water 2 tablespoons fish sauce Noodles 6 ounces dried, thin rice stick noodles (soaked in cold water for 1 hour) 2 teaspoons vegetable oil 1 shallot. Minced 8 medium shrimp, peeled and deveined 2 eggs ¼ cup fried tofu Pinch of roasted Thai chili flakes 2 teaspoons salted shrimps 1 teaspoons salted radish 2 cup bean sprouts 1 cup sliced Chinese chives or scallions, cut into 2” pieces Crushed roasted peanuts for garnish Lime wedges
- Make the sauce by mixing palm sugar, white sugar, tamarind water, and fish sauce in a saucepan; simmer over low heat until sugar is dissolved
- Drain the noodles
- Heat a wok or large sauté pan over medium heat, add oil, and dry fry shallots until fragrant and colored, about 10 seconds
- Add shrimps and sauté pan for about 1 minute. Remove shrimps from the pan and set aside
- Crack eggs into the pan and break the yolk. Let eggs fried for 2 minutes without stirring, and then break up the eggs. Mix in tofu, chili flakes, dried shrimps, and radish. Stir fried until the tofu is thoroughly heated up about 1 minute, and then add noodles
- Turn up the heat to high, then stir fried for 3-5minutes turning the noodles until they become translucent and brown in color. Add the prepared sauce. Stir for few moments until the sauce is mostly absorbed. Add shrimps back to the pan.
- Add most of the bean sprouts and Chinese chives (keep some for garnish) and cook for another 30 seconds. The noodles should be a little sweet, sour and salty.
- Serve topped with crushed peanut, fresh Chinese chives, bean sprouts, and a wedge or two of lime.