Prep time: 20 minutes

Cook time: 20-25 minutes

Materials:

• 1/2 lb. rice noodles
• 1 lb. shrimp
• 1 shallot chopped
• 3 garlic cloves minced
• 2 green onions roughly chopped
• Handful of fresh bean sprouts (about 1/2 cup)
• 3 tbsp. palm sugar
• 2 tbsp. tamarind paste
• 3 tbsp. fish sauce
• 1/4 tsp cayenne pepper
• Juice of 1/2 lime (additional for garnish)
• 3 eggs
• 4 tbsp. vegetable oil (divided)

Process:

1. Prep noodles according to package instructions.
2. In a small mixing bowl combine the palm sugar, tamarind paste, fish sauce, cayenne pepper and lime juice. Mix well and set aside.
3. In a skillet with high sides or wok add in 2 tbsp. vegetable oil.
4. Keeping the heat on medium/high ad the shrimp in. Cook 2-3 minutes per side (times may vary depending on size of shrimp).
5. Remove shrimp and place in a clean bowl.
6. Into the same skillet add in the eggs and cook until eggs are cooked through.
7. Remove and place with the shrimp.
8. Add the remaining 2 tbsp. of vegetable oil into the pan.
9. Add in the shallots and cook 1-2 minutes.
10. Add in the garlic and cook until fragrant.
11. Add in the chopped green onions and cook only for a few seconds before adding in the reserved sauce.
12. Cook for 30-60 seconds.
13. Add in the prepped noodles. Stir to combine well, making sure the noodles the noodles are fully coated in the sauce.
14. Add the shrimp and eggs back in.
15. Mix well and incorporate the bean sprouts.
16. Remove from heat, plate and ENJOY!!