Ingredients

• 7 ounces dried flat rice stick noodles
• 3 tablespoons tamarind pulp
• 3 tablespoons light brown sugar
• 2 tablespoons nam pla (Thai fish sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon Thai chili powder
• 7 tablespoons oil
• 2 eggs, lightly beaten
• 3 small shallots, sliced
• 2 cloves of garlic, chopped
• 6 ounces shrimp, peeled with tail intact
• 2 ounces smoked or fresh firm tofu, diced
• 2 tablespoons tiny dried shrimp
• Half bunch chives or 4 scallions, green part only, cut into 2 inch pieces
• ¼ cup chopped pickled turnips
• 1 ½ cups bean sprouts
• 1/3 cup peanuts, chopped
• 1 lime, quartered

Instructions

1. Soak noodles in a large bowl of hot water until pliable, about 10 minutes. Drain and set aside.
2. Dissolve tamarind pulp in one cup of water, then strain through a sieve into a medium bowl, pressing on pulp to push most of it through. Discard seeds. Stir sugar, fish sauce, vinegar and chili powder in tamarind liquid and set sauce aside.
3. Heat 1 tablespoon of oil in a small nonstick skillet on medium heat. Add eggs and swirl around to form an even layer. Cook until set on one side and turn and cook on other side about 20 seconds. Transfer omelet to a cutting board and thinly slice.
4. Heat the remaining oil in a wok over high heat. Add shallots and garlic and stir-fry until soft, about 10 seconds. Add medium shrimp and stir-fry for 10 seconds. Add tofu, dried shrimp, chives, turnips, half the bean sprouts, half the peanuts, the noodles, sliced omelet and the reserved sauce and stir-fry, tossing until noodles absorb most of the sauce and the sauce thickens.
5. Garnish each serving with the remaining sprouts and peanuts and serve with lime.