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1
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.
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2
While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar.
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3
Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
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4
When the noodles have softened, drain and set aside.
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5
Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.)
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6
Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
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7
Reserve 1 teaspoon of the remaining oil, add the rest of the oil to the wok and swirl to coat the wok surface, wait 20 to 30 seconds for it to heat.
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8
Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden.
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9
Add garlic and stir-fry with the tofu for 15 to 20 seconds.
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10
Follow with the sliced shallots and cook another 15 seconds.
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11
Add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
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12
Add the noodles and toss well with the ingredients in the wok.
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13
Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok.
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14
Add the reserves teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly.
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15
When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
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16
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles.
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17
If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook.
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18
Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
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19
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using).
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20
Sprinkle with half the chopped peanuts and return the shrimp to the wok.
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21
Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
