Zainab Khanam
200g rice noodles, 2 eggs (lightly beaten), 1 cup shrimp/chicken/tofu (optional), 2 tablespoons tamarind paste, 2 tablespoons fish sauce (or soy sauce for vegetarian), 1 tablespoon palm sugar (or brown sugar), 2 tablespoons vegetable oil, 1 cup bean sprouts, 2 tablespoons crushed peanuts, 2 green onions (chopped), lime wedges (for garnish), fresh cilantro (for garnish).
Soak the rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.
Mix tamarind paste, fish sauce, and sugar in a bowl. Adjust the sweetness and tanginess to your taste.
Heat oil in a wok or large skillet. Sauté shrimp, chicken, or tofu until cooked through. Remove and set aside.
.
In the same wok, push the cooked protein to the side, pour in the beaten eggs, and scramble them lightly.
Add the noodles, sauce, and protein back into the wok. Stir-fry on high heat until well combined and the noodles are coated. Toss in bean sprouts and green onions.
Top with crushed peanuts, cilantro, and lime wedges. Serve hot and enjoy the perfect balance of flavors!