-
1
In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
-
2
Drain the vermicelli.
-
3
In a medium bowl, cover all the chiles with boiling water.
-
4
Let soak until softened, about 10 minutes.
-
5
Drain and coarsely chop the chiles.
-
6
In a mortar or mini-processor, grind the softened chiles, shallot and sugar to a paste.
-
7
Work in the fish sauce, tamarind liquid and lime juice.
-
8
Set the chile paste aside.
-
9
In a wok or medium saucepan, heat 2 cups of the vegetable oil until shimmering.
-
10
Add the tofu and deep-fry over moderately high heat until golden brown, about 4 minutes.
-
11
Using a slotted spoon, transfer to paper towels to drain.
-
12
Add the peanuts to the oil and deep-fry until golden brown, about 2 minutes; drain on paper towels.
-
13
Fry the dried shrimp until crisp, about 1 minute, then drain on paper towels.
-
14
Reserve the oil for future frying or discard it.
-
15
Heat the wok over moderately high heat.
-
16
When it is very hot, after about 2 minutes, add 1/2 tablespoon of the remaining oil and heat until shimmering.
-
17
Season the eggs with salt and lightly stir-fry until they start to set.
-
18
Shape the eggs into an 8-inch round, flatten slightly, then turn over and cook until firm, about 10 more seconds.
-
19
Transfer the egg cake to a work surface and cut it into long 1-inch-wide strips.
-
20
Heat the remaining 3 tablespoons oil in the wok over moderately high heat until almost smoking.
-
21
Add the chile paste and stir-fry until fragrant, about 4 minutes.
-
22
Add the fresh shrimp and stir-fry until bright pink, about 3 minutes.
-
23
Add 1/3 cup of water and the soaked rice vermicelli and stir fry until tender, about 3 more minutes.
-
24
Add more water if necessary to keep the noodles moist.
-
25
Add the egg strips and toss again.
-
26
Transfer the noodles to a platter, garnish with the fried tofu, peanuts, dried shrimp and bean sprouts and serve with lime wedges.
