📝 About This Recipe
Experience the vibrant heartbeat of Bangkok with this quintessential Thai stir-fry that perfectly balances the four pillars of Thai flavor: salty, sweet, sour, and spicy. This recipe features chewy rice noodles tossed in a luscious, homemade tamarind glaze, punctuated by succulent shrimp, crunchy peanuts, and fresh bean sprouts. It is a masterclass in texture and aroma, offering a restaurant-quality dinner that comes together with incredible speed and soul-satisfying depth.
🥗 Ingredients
The Noodles
- 4 ounces Dry Rice Sticks (medium width, soaked in room temp water for 60 minutes until pliable but firm)
The Signature Sauce
- 3 tablespoons Tamarind Paste (concentrate, not the sweetened syrup)
- 3 tablespoons Fish Sauce (high quality, like Red Boat or Megachef)
- 3 tablespoons Palm Sugar (finely chopped or grated)
- 1 tablespoon Water
Stir-Fry Essentials
- 3 tablespoons Neutral Oil (canola, vegetable, or grapeseed)
- 8-10 pieces Large Shrimp (peeled and deveined, tails on)
- 1/2 cup Firm Tofu (cut into small batons or cubes)
- 2 tablespoons Shallot (finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Preserved Radish (sweet variety, finely chopped)
- 1 tablespoon Dried Shrimp (finely chopped (optional for authentic umami))
- 2 large Eggs (lightly whisked)
- 1.5 cups Fresh Bean Sprouts (divided)
- 1/2 cup Garlic Chives (cut into 2-inch pieces)
For Garnish
- 2 tablespoons Roasted Peanuts (crushed)
- 1 piece Lime (cut into wedges)
- 1 teaspoon Thai Chili Flakes (or to taste)
- 1/4 cup Fresh Cilantro (sprigs for garnish)
👨🍳 Instructions
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1
Soak the dried rice noodles in a bowl of room temperature water for 45-60 minutes. They should be flexible and 'al dente' to the touch, not mushy. Drain and set aside.
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2
Prepare the sauce by combining tamarind paste, fish sauce, palm sugar, and water in a small saucepan over low heat. Stir until the sugar is completely dissolved. Taste and adjust—it should be a perfect harmony of sour, salty, and sweet.
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3
Heat 1 tablespoon of oil in a wok or large heavy-bottomed skillet over high heat. Add the shrimp and sear for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the wok and set aside.
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4
Add the remaining 2 tablespoons of oil to the same wok. Add the firm tofu batons and fry for 2 minutes until the edges are golden and crispy.
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5
Toss in the minced shallots, garlic, preserved radish, and dried shrimp. Stir-fry for 30-60 seconds until highly fragrant, being careful not to burn the garlic.
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6
Add the drained noodles to the wok. Pour the prepared sauce over the noodles and toss vigorously using tongs or a spatula.
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7
Continue to stir-fry for 2-3 minutes. If the noodles seem too dry or aren't softening, add a tablespoon of water at a time. The noodles should absorb the sauce and become glossy and tender.
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8
Push the noodle mixture to one side of the wok. Pour the whisked eggs into the empty space. Let them set for 15 seconds, then gently scramble them.
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9
Once the eggs are mostly cooked, toss them back into the noodles to incorporate.
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10
Add the cooked shrimp back into the wok along with 1 cup of the bean sprouts and the garlic chives.
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11
Toss everything together for just 30-45 seconds. You want the bean sprouts to barely wilt so they retain their signature crunch.
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12
Remove from heat immediately. Transfer to serving plates and garnish with crushed peanuts, chili flakes, the remaining fresh bean sprouts, and a wedge of lime.
💡 Chef's Tips
Never boil your rice noodles; soaking them in room temperature water ensures they maintain a chewy 'al dente' texture without becoming a gummy mass. If you cannot find palm sugar, brown sugar is a suitable substitute, though it lacks the subtle smoky caramel notes of the original. Ensure your wok is screaming hot before you start; the 'wok hei' (breath of the wok) provides the smoky depth characteristic of street food. Don't overcrowd the pan; if cooking for more than two people, prepare the recipe in batches to maintain high heat and prevent steaming.
🍽️ Serving Suggestions
Serve with a chilled Thai Iced Tea to balance the heat and richness of the dish. A side of Thai Cucumber Salad (Ajat) provides a refreshing, vinegary contrast to the savory noodles. Pair with a crisp Lager or a dry Riesling to complement the tamarind's acidity. Provide extra fish sauce and sugar on the side, as is traditional in Thailand, so guests can season to their personal preference.