8 ounces dried rice noodles ("rice stick")
2 tablespoons peanut oil
2 cloves garlic, finely chopped
2 shallots, finely chopped
2 tablespoons roasted chile paste (nam prik pao)
2 tablespoons each: fish sauce, lime juice, rice wine vinegar
1 tablespoon tamarind paste
2 tablespoons palm sugar or dark brown sugar
2 eggs, lightly beaten
2 cups bean sprouts
6 ounces firm tofu (or meat see note), crumbled or cut into ½" cubes or steamed broccoli
½ cup finely chopped peanuts or cashews
½ cup whole cilantro leaves
Lime wedges for garnish
Soak the noodles in cold water for 60 minutes or in warm water for 30 minutes and drain.
Heat the oil in a large skillet and sauté the garlic and shallot until translucent, about 3 minutes. Combine the fish sauce, lime juice, vinegar, tamarind paste, chili paste and sugar and add to the pan. Toss in the noodles and mix well. Add the eggs and stir-fry until set. Add the tofu and heat through, stirring gently. Add half the bean sprouts, half the peanuts, and half the cilantro. Toss well and transfer to a serving platter. Garnish with the remaining bean sprouts, peanuts and cilantro and some lime wedges.
Note: You can add 4 ounces chicken breast cut into strips or 4 ounces shrimp after sautéing the garlic and the shallots. Cook until the meat is no longer pink and the shrimp turn bright orange, about 1 minute. Continue by adding the seasoning ingredients.