Method

1. Soak the rice noodles in warm water for 10 minutes until they are flexible but not fully cooked, then drain them.

   10 min

2. Mix the tamarind paste, fish sauce, and palm sugar with the warm water in a small bowl, stirring until the sugar is dissolved.

   Tip Taste the sauce; it should be sweet, sour, and salty.

   5 min

3. Beat the eggs in a separate bowl. Cut the firm tofu into thin slabs and slice the green onions on a bias.

   2 min

4. Heat a wok over high heat and add a splash of oil, swirling it to coat the surface.

   Tip The wok must be smoking before you add the ingredients.

   1 min

5. Add the shrimp and tofu to the hot wok, toss for 1-2 minutes until the shrimp are opaque, then push to the side and scramble the eggs.

   2 min

6. Pour the eggs around the sides of the wok, letting them set for 20 seconds, then break into small ribbons with tongs.

   1 min

7. Add the noodles to the center of the wok, tucking the protein underneath. Sprinkle over half of the tamarind sauce.

   Tip Use tongs to toss and separate the noodles gently.

   2 min

8. Toss the noodles on high heat for 2-3 minutes until coated, adding the remaining sauce as needed. Finish with green onions.

   Tip Keep the heat high to dry the noodles out slightly.

   3 min