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1
For the noodles: Soak the dried glass noodles in 4 cups of warm water for 30 minutes.
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2
Drain and set aside.
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3
While the noodles are soaking, prepare the cooking sauce and the garnish sauce.
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4
For the cooking sauce: In a small bowl, mix the tamarind paste with 3 tablespoons water.
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5
Using a metal spoon or your fingers, break the tamarind into small pieces to infuse the water.
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6
Allow to sit for a few minutes.
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7
Place a small strainer over a clean bowl, and strain the tamarind mixture, squeezing on it to remove all liquid; discard the solids.
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8
There will be 1 to 1 1/2 tablespoons of a slightly thick liquid.
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9
Add the soy sauce, sweet soy sauce, oyster sauce, sesame oil, and hot chili paste.
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10
Mix well, and set aside.
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11
For the garnish sauce: In a small bowl, mix together the chili sauce, lime juice, minced fresh chili, and garlic.
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12
Set aside.
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13
To finish and serve: Place a wok or large saute pan over medium-high heat.
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14
Add 2 tablespoons of the canola oil, and heat until shimmering.
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15
Add the egg, and when the bottom and edge are starting to form a crust, flip it, and stir fry until golden and almost crisp, breaking into rough strands.
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16
Add remaining 1 tablespoon oil.
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17
Add garlic and cook until fragrant but not brown, about 30 seconds.
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18
Add carrot, chives and green beans and stir-fry until crisp-tender, 1 to 2 minutes.
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19
Add noodles and continue to stir vigorously to keep the noodles from sticking, about 2 minutes.
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20
Add cooking sauce and bean sprouts; toss well and stir-fry for 1 to 2 minutes.
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21
Drizzle the garnish sauce on top of the noodles as desired, and serve with lime wedges on the side.
