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1
In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
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2
Soak the rice noodles in hot tap water for about 20 minutes, or until they start to soften but not fully tender. Drain and set aside.
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3
Beat the eggs with a pinch of salt in a small bowl and set aside. (There's lots of things to set aside, aren't there? Makes it easier in the end because the cooking of this dish is fairly quick)
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4
In a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the shrimp and season with salt and pepper. Cook for about 2 to 3 minutes, or until the shrimp start to turn pink with browned edges. Remove shrimp and set aside.
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5
Add remaining 1 tablespoon of oil to skillet. Add garlic, shallot, and jalapeno. Cook over medium heat and stir continuously for about 1 minute. Add eggs to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the rice noodles and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
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6
Add 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes.
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7
Dish out onto hot plates and top with remaining peanuts and garnish with cilantro.
