Ingredients
1/2 teaspoon
ground dried chili pepper
1/2 package
Thai rice noodles
Directions
1.
Soak the dry noodles in lukewarm for 10 minutes.
2.
Cut the tofu into 1 inch long matchsticks (sot it looks like shredded cheese)
3.
Cut up Chinese chives into 1 inch long pieces.
4.
Set aside a few fresh chives.
5.
Rinse the bean sprouts and save half.
6.
Heat up a wok on high heat and pour in the oil.
7.
Fry the peanuts until toasted and set aside.
8.
Add shallot, garlic and tofu and stir them until they start to brown.
9.
The noodles should be flexible but not expanded at this point.
10.
Drain the noodles and put in the wok.
11.
Stir quickly and constantly so they do not stick to the wok.
12.
Add the tamarind, sugar, fish sauce and chili pepper.
15.
Push the noodles to one side of the wok.
16.
Crack the egg onto the wok and scramble it until it is almost all cooked.
17.
Fold the egg into the noodles.
18.
Add the shrimp and stir.
19.
Add bean sprouts and chives.
21.
Serve and garnish with peanuts and sprouts.
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