1/2 cup (chopped) of peanut oil
1 tablespoon of finely chopped onion
1 tablespoon of finely chopped garlic
100g of fried rice noodles *
1 tablespoon of pickled ginger, diced
1 tablespoon of tofu, diced
1 teaspoon of dried red pepper flakes
4 tablespoons of soy sauce
3 tablespoons of fish sauce
4 tablespoons of tamarind juice
4 eggs
500g of bean sprouts
1 small bunch of scallions
1/2 cup (chopped) of toasted peanuts and powdered
4 shrimp, grilled and 100g each
1/2 cup (chopped) of peanut oil
1 tablespoon of finely chopped onion
1 tablespoon of finely chopped garlic
100g of fried rice noodles *
1 tablespoon of pickled ginger, diced
1 tablespoon of tofu, diced
1 teaspoon of dried red pepper flakes
4 tablespoons of soy sauce
3 tablespoons of fish sauce
4 tablespoons of tamarind juice
4 eggs
500g of bean sprouts
1 small bunch of scallions
1/2 cup (chopped) of toasted peanuts and powdered
4 shrimp, grilled and 100g each
Heat three tablespoons of peanut oil in a large wok or skillet over medium-high heat
Add the onion and garlic and stir-fry until the onion is translucent
Add the fried rice noodles and stir-fry quickly to prevent sticking
Remove from the pan and set aside
In the same pan, add more peanut oil as needed to heat it up again
Then add the pickled ginger, tofu, and dried red pepper flakes and stir-fry for three minutes
Add the reserved fried rice noodles back into the pan and stir-fry well
Add soy sauce, fish sauce, and tamarind juice
Stir-fry until everything is well combined and set aside in a plate
Heat two tablespoons of peanut oil again in the same pan over medium heat
Crack in four eggs and gently scramble them so they form an omelette-like shape at the bottom of the pan
Add the fried rice noodles back into the pan and stir-fry well
Add the bean sprouts, scallions, and toasted peanuts
Stir-fry everything together
Transfer to individual plates and garnish with grilled shrimp.
