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1
Place dried noodles in warm water to soak for 15-20 minutes.
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2
Put 1 tbsp of oil in wok or skillet on medium heat.
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3
Brown tofu on both sides in single layers in skillet and set aside.
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4
Add three tbsp boiling water to the tamarind pulp let sit for 5-10 min, or until cool enough to handle the pulp.
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5
Squeeze the pulp to get all of the flavor out of it and into the liquid, discard the pulp after replacing the pulp in the liquid and squeezing it out one more time.
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6
Set liquid aside.
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7
Put 1 tbsp of oil in wok on medium heat, add garlic chopped/minced/pressed, cook for 1 minute, then add the beaten egg.
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8
Tilt the pan so it covers the surface in a think layer and is also taking up the garlic.
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9
When it starts to firm up, scramble it and set aside when cooked.
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10
Put 2 tbsp of oil into the wok, add softened noodles, spread them out evenly across pan, then turn noodles over.
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11
With the noodles evenly distributed across the wok, add the veg.
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12
stock, tamarind liquid, bean sauce,.
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13
soy sauce, salt, and sugar to noodles, and toss.
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14
Continue to toss and spread the noodles as they continue to soften and soak up the flavor.
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15
My most common mistake is to overcook the noodles, so the balancing act is to get them soft enough with out overcooking here.
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16
Before the noodles soften all the way, you add the chili, 1/2 of the peanuts, tofu and toss a few more times.
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17
Add about a cup of bean sprouts, chopped green onions, and egg mix, stir fry for about 2 more minutes.
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18
Transfer to a serving platter and squeeze lime over top.
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19
Garnish each serving with chopped cilantro, fresh bean sprouts and chopped peanuts.
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20
Serve it hot.
