Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil (15 ml)
  • 1 teaspoon soy sauce (5 ml)
  • 1/2 teaspoon ground ginger (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 8 ounces (225g) dried flat rice noodles
  • Water for soaking
  • 1/4 cup fish sauce (60 ml)
  • 1/4 cup tamarind paste (60 ml)
  • 1/4 cup brown sugar (packed) (50g)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon sriracha (optional) (5 ml)
  • 2 tablespoons vegetable oil (30 ml)
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts (100g)
  • 1/2 cup chopped green onions (50g)
  • 1/4 cup roasted peanuts, chopped (30g)
  • Lime wedges, for serving
  • Fresh cilantro leaves

Instructions:

  1. Marinate shrimp in oil, soy sauce, ginger and garlic powder.
  2. Submerge rice noodles in warm water until softened but still firm (about 15-20 minutes). Drain well.
  3. Whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, soy sauce, and sriracha (if using) in a small bowl or directly in the wok.
  4. Heat 1 tablespoon of oil in the wok or skillet over medium-high heat. Sauté shrimp until pink and cooked through (about 2-3 minutes per side). Remove and set aside.
  5. Add remaining tablespoon of oil to the wok. Pour in beaten eggs and scramble lightly.
  6. Add minced garlic to the wok and cook briefly until fragrant. Add drained noodles and sauce. Toss to coat thoroughly.
  7. Return shrimp to the wok. Add bean sprouts and green onions. Toss gently to combine and heat through.
  8. Garnish with chopped peanuts and lime wedges. Serve immediately.