Ingredients
Check only the ingredients you are missing.
Directions
Main Steps
1
Place Rice Noodles in room temperature for 1 hour
2
Take 4 tablespoons Tamarind add to 1/2 cup hot water mix into paste
3
when done remove the solids
4
Sauce
5
Add the Tamarind Paste
6
(2 Tablespoon)Fish Sauce
7
(3 Tablespoon)Palm Sugar(grated or cut up)
8
(1 Tablespoon)Oyster Sauce
9
(3 Tablespoon) Water
10
(1/2 Tablespoon) Sriracha
11
Mix well
12
Prep
13
Cut up Shallots
14
Smash then cut up Garlic
15
Cut up Garlic Chive or Green Onions in long pieces
16
Put Peanuts in zip lock back and break them up
17
Cut up 2 tablespoons of Dried Shrimp into small pieces
18
Cut up Pickled Radish and pat them dry
19
Cook
20
2 tablespoon Oil heat over medium heat
21
when hot add shrimp, and a little salt.
22
Cook Shrimp on both sides and remove.
23
New Pot
24
Add 2 tablespoon oil heat over medium heat
25
when hot add the Dried Shrimp, Shallots, Garlic and Pickled Radish
26
Mix and let saute for 1 min or until garlic starts to brown.
27
Increase heat to high and add Rice Noodles and sauce.
28
Mix everything up together and let cook for 2 mins.
29
Once cooked, push everything to one half of the pan.
30
On the other side add a little oil an two eggs, break the yolk
31
Then place noodles on top of eggs and cook for 30 secs.
32
After mix it all up and let it cook for about 1 min.
33
After Reduce heat to low and add Mung Bean Sprouts, Garlic Chive or Green
34
Onions and half of the Peanuts mix everything up well.
35
Cook for 1-2mins.
36
Put food on plate, place shrimp on top
37
and add the leftover peanuts to the side
38
of the plate, as well as Mung Bean Sprouts.