Adapted from a recipe from
Sammy’s Organic Thai Cooking School in Chiang Mai, Thailand
thin rice noodles
firm tofu, cut into small cubes
pickled radish, chopped
Chinese chive or green onion, cut into 3 cm. pieces
roasted peanut, crushed
of chili powder
Heat oil over low heat and fry tofu until it turns light brown and slightly crispy.
Add shallot, dried shrimp, and pickled radish and fry until fragrant.
Crack egg into pan, scramble, and sit all ingredients together.
Add noodles and water, then turn the heat up to medium.
When noodles are soft, season with tamarind juice, fish sauce, and palm sugar.
Add bean sprouts and chives, stir briefly and turn off heat.
Serve warm with fresh bean sprouts, ground peanuts, chili powder, and lime, as desired.