Authentic Thai stir-fried rice noodles with tamarind, fish sauce, and traditional garnishes. This beloved dish balances sweet, sour, and savory flavors with proper wok technique.
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15 items
Soak the rice noodles in warm water for about 20 minutes until they are pliable but still firm. Drain and set aside.
In a small bowl, mix the tamarind paste, fish sauce, palm sugar, and rice vinegar to create the sauce.
Heat a wok over very high heat until smoking, then add vegetable oil.
Add garlic and dried shrimp (if using), briefly. Then add prawns and tofu, cooking until prawns are pink.
Push ingredients to the side. Add the beaten eggs and scramble them until just set.
Add the drained noodles and the sauce mixture. vigorously until the noodles soften and absorb the sauce.
Stir in the bean sprouts, spring onions, and crushed peanuts. Toss for another minute to combine.
