Ingredients
The quantities of ingredients are approximate since I generally add ingredients in an approximate way.
eggs - 1 per person
rice stick noodles - Should be the kind that are flat, white, and translucent. One package of noodles serves about five or six people.
small red chilies - Most people prefer “1 chili” of spiciness. the “Rob” level of spiciness is about “3 chilis”. Ensure the chili is chopped up into tiny pieces.
tamarind sauce - About 3 big spoolfuls per serving. If tamarind sauce is not available, then you can substitute with white vinegar and lemon juice
soy sauce
bean sprouts
green onions - Chopped up
extra firm tofu - Cut into small cubes. One standard sized block of tofu serves about four people.
crushed peanuts or cashews - About one handful per serving
garlic - About one clove per person (to taste). Cut up very finely.
cooking oil
You’ll also need a big wok and spatula for stir frying, a bowl to soak noodles in, and some method of crushing the nuts (mortar and pestle / bag and hammer).
This recipe can be made vegan by removing the eggs. I’m not sure of a good substitute for them.
The tofu could be replaced with chicken or shrimp, if desired.
Instructions
Before Cooking
1. Soak the noodles in warm water to soften then.
2. Heat up oil in wok on medium heat.
Preparing Each Serving - each serving is made individually
1. Fry tofu cubes until each cube is brown and crunchy on the outside
2. Add garlic and chili and fry a bit.
3. Make space in wok, add an egg, scramble and mix.
4. Add a handful or two of noodles.
5. Pour tamarind sauce and soy sauce on noodles and mix it all up and fry for a bit. Depending on the saltiness of the soy sauce, you can add some salt as well.
6. Add green onions, bean sprouts, crushed peanuts and mix up and fry for a short bit.
7. You’re done! Serve the food.
