Method
1
Soak rice noodles in warm water until pliable, drain.
2
Whisk tamarind, fish sauce and palm sugar into a thick glossy sauce.
3
Stir fry tofu and shrimp in a hot wok, push to the side, scramble eggs.
4
Add noodles and sauce, toss until coated, top with bean sprouts, crushed peanuts and lime.