Makes 4 servings
This classic dish is easy to prepare at home. With rice noodles be sure to use a nonstick skillet to reduce the amount of oil needed to prevent noodles from sticking together too much. Medium rice stick look like linguini in shape only.
1 cup tamarind concentrate
In a bowl, whisk together the tamarind concentrate, fish sauce, and sugar until the sugar is completely dissolved. Divide the tamarind sauce into 4 portions (1/2 cup).
In a nonstick skillet, heat 1 teaspoon oil and stir-fry the pressed tofu slices. Transfer to a plate.
In the same skillet, heat 2 teaspoons oil over low-medium heat, add the eggs, and stir to lightly scramble. Both white and yellow part of the eggs should be clearly visible. Once cooked transfer the scrambled eggs to a plate.
In the same skillet, and working in individual batches, heat 1 tablespoon oil over high heat, add one portion of rice sticks and 1/2 cup chicken stock with 1/2 cup tamarind sauce. Stir and cook until the noodles have absorbed all of the liquid. Add 1/4 of the scrambled eggs, pressed tofu, 6 shrimp, and continue to stir-fry for 1 minute or so. Transfer to a plate. Garnish with some mung bean sprouts, scallions, peanuts, 2 cilantro sprigs, and 2 lime wedges. Repeat 3 more times.
mary ruth luna Says:
January 9th, 2011 at 4:26 am
i thoroughly LOVE ur show because all ur recipies are easy to follow/make. this weeks guest (corrine trang) also made my understanding of asian spices not scarry, thinking “fish oil will taste fishy” etc. in fact, i just finished making the ramen dish alhthough i didn’t have all ingrediants, and enjoyed it. but ur regular recipies can be made quickly and are VERY tasty. i try not to miss ur show.
Sara Moulton Says:
January 13th, 2011 at 10:40 pm
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