14 oz rice noodles 1 lb shrimp—peeled, cleaned, and deveined 3/4 cup brown sugar 3 eggs, beaten 1 thai chili, finely chopped (or 1 tsp red pepper flakes for a milder heat) 1 bunch scallions, sliced 4 cloves garlic, minced 1 cup bean sprouts 8 oz firm tofu—drained, patted dry, and cubed into 1/2” pieces 1/3 cup peanuts, finely chopped 3 tbsp vegetable oil (divided) 4 tbsp tamarind paste 2 tbsp fish sauce 1 tbsp shrimp paste 1/4 cup cilantro, chopped 1 lime, cut into wedges
Soak the rice noodles in slightly warm water for 30-45 minutes. Drain, then set aside.
Heat a large wok over high heat, then add half the vegetable oil and sauté the garlic, eggs, and shrimp. Stir constantly for 1–2 minutes until the shrimp just begin to turn pink. Remove from heat and place shrimp and egg mixture into a bowl and set aside.
Return the wok to heat and add the remaining oil and noodles. Cook for 1 minute, then add the scallions, thai chili, and tofu and cook for another minute.
In a bowl, whisk together the tamarind paste, fish sauce, brown sugar, and shrimp paste. Once smooth, pour the mixture into the wok, followed by the bean sprouts and shrimp and egg mixture. Cook for another 2 minutes or until the shrimp are cooked through.
Serve garnished with the cilantro, peanuts, and the lime wedges.
"This cornucopia of ingredients isn’t just a pretty picture, it’s the flavors of Asia itself. Clockwise from top, right side: Jasmine rice, ground coriander, Kaffir limes, ginger, garlic, white ginger, fresh turmeric, dried red chilies, ground turmeric, green chilies, and, center, long-grain basmati rice. Clockwise from top, left side: Bay leaves, long-grain sticky rice, black cardamom, Kaffir lime leaves, brown sticky rice, and moong dal."
My mom finally cooked! She originally wanted to make a simple shrimp sour soup but I suggested making tom yum instead. (Cambodia adapted this Thai dish w/ the same name.) I love the addition of the quail eggs!