- 300 gr rice noodles (tagliatelle)
- 12-16 large shrimp
- 120 gr soybean sprouts
- 1 or 2 limes
- 2 eggs
- 4 to 6 shallots (or half onion)
- 4 or 5 cloves garlic
- 2 spring onions
- 200 gr hard tofu
- ½ tsp cayenne
- 150 gr peanuts and cashews nuts
For tamarind sauce:
- 15 tamarind pods (around 150 gr tamarind paste)
- 1 glass water
- 180 gr palm sugar (or brown sugar)
- 50 ml fish sauce
- 50 ml oyster sauce
Place the noodles to soak in warm water for 15 minutes. Then, strain them and reserve them.
Prepare tamarind sauce. To do this, extract the tamarind paste and place it in a pot with sugar, water, fish sauce and oyster sauce. Heat it on medium heat, stirring frequently, until the sauce is reduced (about 15 minutes). Strain it to remove seeds and fibers.
Crush peanuts and cashew nuts.
Dice the tofu and fry it in a pan with a little oil until it is golden.
Wash soybean sprouts.
Peel and clean the prawns, keeping tails shell.
Squeeze the lime.
Chop spring onions, shallots and garlic, and sauteé them in a wok or frying pan with a little oil on medium-high heat. Add prawns, tofu, tamarind sauce, tagliatelle, soybean sprouts, cayenne and lime juice. Stir it.
Beat the eggs and scramble them aside. When they are cooked, mix them with the other ingredients.
Serve the noodles with cilantro, lime wedges, peanuts and cashew nuts.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.