Source: CLBB/NY Times
8 ounces rice noodles
1 tablespoon tamarind paste (I used tamarind concentrate)
1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
1 tablespoons lime juice
4 cup broccoli florets
1 carrot, thinly sliced
1/2 c canola oil (I used about 2 tablespoons)
2 teaspoons. minced garlic
1 teaspoons minced ginger
16 large shrimp, peeled and deveined (I skipped this and used 8 ounces of tempeh)
2 large eggs, lightly beaten
1 cup bean sprouts
3 scallions, thinly sliced
1/3 chopped salted peanuts
3 tablespoons chopped cilantro (I skipped this)
1 lime, cut into wedges
red pepper flakes
1. Place noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 c water. Set Aside. Lightly steam broccoli and carrots and set aside.
2. Drain the noodles. Set a wok over high heat for 1 minute, then add oil and heat until almost smoking. Add the garlic and giner and saute 30 seconds. Add the shrimp and saute until almost cooked through, 2-3 minutes. Transfer to a plate.
3. Add noodles and stir fry for 1 minute. Pour in 3/4 of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noosles are al dente, then push to one side of the wok and scramble the eggs in the remaining space. Add the shrimp, broccoli, carrots, scallions, bean sprouts and half the peanuts. Toss to mix. Divide among 4 plates and garnish with remaining peanuts, cilantro, lime wedges and red pepper flakes.
I talked about this recipe HERE.