Miso Paste
5 tablespoons of crystallized sugar
4 tablespoons of tamarind juice (ready-made)
2 tablespoons of fish sauce (ready-made)
2 tablespoons of soy sauce
2 tablespoons of vinegar
1 tablespoon of paprika
Noodles
2 cups of bean sprouts
1 1/2 cup of water
4 tablespoons of sesame oil
2 tablespoons of garlic paste
2 tablespoons of peanut butter
2 tablespoons of dried shrimp without shells
2 tablespoons of red pepper flakes in circles
200g of rice stick noodles
20 green onions, cut into 4cm pieces
10 cooked shrimp
2 eggs
To garnish
Broken peanuts and bean sprouts
Miso Paste
5 tablespoons of crystallized sugar
4 tablespoons of tamarind juice (ready-made)
2 tablespoons of fish sauce (ready-made)
2 tablespoons of soy sauce
2 tablespoons of vinegar
1 tablespoon of paprika
Noodles
2 cups of bean sprouts
1 1/2 cup of water
4 tablespoons of sesame oil
2 tablespoons of garlic paste
2 tablespoons of peanut butter
2 tablespoons of dried shrimp without shells
2 tablespoons of red pepper flakes in circles
200g of rice stick noodles
20 green onions, cut into 4cm pieces
10 cooked shrimp
2 eggs
To garnish
Broken peanuts and bean sprouts
Soak the noodles in warm water and the dried shrimp in cold water for 8 minutes
Miso Paste
Mix the ingredients as the sugar melts. Reserve
Noodles
1
In a wok, heat the sesame oil over high heat
Add garlic and stir-fry until starting to brown
Drain the shrimp and add it to the garlic
Fry until golden brown
Add fresh shrimp and fry until cooked
2
Push everything to one side, and break eggs in the center
As it starts to set, stir
Add bean sprouts (reserve some for garnish)
3
Add miso paste and stir-fry
Add drained noodles and stir-fry
Add water, green onions, peanuts (save some for garnish), and stir-fry until the noodles are fully cooked
Season with salt and serve immediately
