Prep. Time: 10 minutes
Cooking Time: 10 minutes
This dish may also be prepared with meat or mixed seafood instead of shrimp. Simply substitute 10 oz. (300 g) mixed seafood, chicken, pork, or beef.
- 4 Tbsp. oil
- 4 shallots, minced
- 12 to 16 fresh shrimp, peeled and deveined
- 4 eggs
- 8 oz. (250 g) dried rice stick noodles (kway teow, or hofun), soaked in warm water until soft and drained
- 1 tsp. dried chili flakes or ground red pepper
- 4 cups (7 oz./200 g) bean sprouts
- 1 small bunch garlic chives (gu cai), cut into lengths
- 4 Tbsp. ground roasted peanuts
- 2 limes, halved, to serve
- 1 Tbsp. tamarind pulp soaked in 2 Tbsp. water, mashed and strained to obtain the juice
- 2 Tbsp. shaved palm sugar or dark brown sugar
- 2 Tbsp. fish sauce
- 1/2 tsp. ground white pepper
- Pinch of salt
- Combine all the Sauce ingredients in a saucepan. Cook for 1 to 2 minutes over medium heat, stirring constantly, until the sugar is dissolved. Set aside.
- Heat the oil in a wok over medium heat. Add the shallots and stir-fry for about 1 minute until fragrant. Add the shrimp and stir-fry until pink. Reduce the heat and add the eggs. Mix well and add the rice noodles. Increase the heat and stir-fry for about 1 minute. Add the Sauce ingredients and chili flakes. Mix well and stir-fry for 30 seconds to 1 minute. Add half the bean sprouts and chives and stir-fry for another 30 seconds before removing from the heat.
- Serve hot on individual plates, garnished with the remaining fresh bean sprouts and chives, peanuts and limes.