200g of rice noodles, type talharim
3 tablespoons of peanut oil
150g of medium-sized shrimp, cleaned and cut along the belly and back
1 minced garlic clove
A/2 cup of cooked tofu, cut into small cubes
1 beaten egg
1 tablespoon of fish sauce (nam pla)
1 teaspoon of grated ginger
2 tablespoons of rough-ground cumin seeds
1 tablespoon of tamarind juice
Some chili flakes to taste
A/4 cup of thinly sliced green onions (3cm)
A/2 cup of bean sprouts
For the garnish
A/2 cup of bean sprouts
One thinly sliced green onion with the top intact
A/2 lime cut into 2 wheels
1 tablespoon of toasted almond flakes
200g of rice noodles, type talharim
3 tablespoons of peanut oil
150g of medium-sized shrimp, cleaned and cut along the belly and back
1 minced garlic clove
A/2 cup of cooked tofu, cut into small cubes
1 beaten egg
1 tablespoon of fish sauce (nam pla)
1 teaspoon of grated ginger
2 tablespoons of rough-ground cumin seeds
1 tablespoon of tamarind juice
Some chili flakes to taste
A/4 cup of thinly sliced green onions (3cm)
A/2 cup of bean sprouts
For the garnish
A/2 cup of bean sprouts
One thinly sliced green onion with the top intact
A/2 lime cut into 2 wheels
1 tablespoon of toasted almond flakes
Soak the rice noodles in cold water for 2 hours
Drain and reserve
Heat the oil in a wok or frying pan
Fry the shrimp for approximately 1 minute
Add the garlic and tofu, cooking until golden brown
Add the egg, mixing well to cook through
Add the mass and stir-fry, mixing well until translucent
Season with fish sauce, ginger, cumin seeds, tamarind juice, and chili flakes
Add the green onions and bean sprouts, always stirring well
Serve in a plate, arranging attractively the bean sprouts, green onion with the top intact, and lime
Finally, sprinkle toasted almond flakes over the dish.
