After taking a series of cooking classes on a vacation in Thailand, Kate Erd, of the Spice House was more than happy to share this recipe.
1. Heat 5 tablespoons oil in a wok or frying pan, add noodles with just enough water to soften them. Fry, turning constantly with a spatula to prevent sticking, then move to one side of the wok pan, or remove.
2. Mix warm water and tamarind concentrate together until paste is dissolved. Set aside.
3. Add 2 tablespoons cooking oil to pan. When heated, break the eggs into the pan and scramble with spatula, spreading egg in a thin layer over the pan.
4. When set, return the noodles to the pan and mix together. Add shrimp, chicken or pork, tofu, fish sauce and tamarind juice. Mix together until meat is cooked.
5. Quickly stir in bean sprouts, ground chile, sugar and scallions.
6. Spoon onto plates and garnish with ground peanuts and fresh cilantro, garlic chives, or Thai basil on top. Include a few lime wedges and fresh beans sprouts on the side and serve immediately.
Fried noodles require a lot of oil. You can reduce the oil amount and par-boil the noodles in boiling salt water for 2 minutes. Glass noodles may also be substituted.
Instead of softening the noodles in water, make extra tamarind juice and try using that.
This recipe was provided by Kate E from Milwaukee