Add lime mixture and half of scallions, increase heat to medium-high and cook, tossing gently, until noodles are well coated and tender, about 3 minutes. Stir in egg and cook, stirring vigorously until scrambled and barely moist, about 20 seconds.Īdd drained rice noodles and toss to combine. Add shallot, garlic and salt and cook over medium heat, stirring constantly, until shallot is light golden brown, about 1½ minutes. Heat remaining tablespoon (15 ml) of oil in 10-inch (25-cm) non-stick skillet over medium-high heat until shimmering. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water.
Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8-10 minutes. Pour 2 quarts (2 L) boiling water over noodles in bowl and stir to separate. Whisk lime juice, 3 tbsp (45 ml) water, sugar, fish sauce, 1½ tbsp (22.5 ml) oil, vinegar and cayenne together in bowl set aside. Keep warm while you prepare the rest of the recipe. Flip shrimp and cook until opaque, about another minute. Add shrimp in a single layer and cook for 1 minute without stirring. Heat 1 tbsp (15 ml) vegetable oil in a non-stick skillet over medium-high heat until just smoking. (340 g) peeled and deveined shrimp dry with paper towels and sprinkle with salt and pepper. Add shallot and garlic and cook until lightly browned, about 2 minutes.2 ½ tbsp (37.5 ml) packed dark brown sugarĢ ½ tbsp (37.5 ml) vegetable oil, dividedĤ oz (113 g) ¼-inch- (0.6-cm-) wide rice noodlesĢ scallions, green parts only, sliced thin, divided Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering.
Add tofu and cook, turning as needed, until crisp and browned on all sides, 12 to 15 minutes transfer to paper towel-lined plate to drain. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium high heat until just smoking. Toss drained tofu with cornstarch in bowl, then transfer to fine-mesh strainer and shake gently to remove excess cornstarch. Meanwhile, spread tofu on paper towel-lined baking sheet and let drain for 20 minutes. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Whisk fish sauce substitute, sugar, vinegar, oil, and cayenne into tamarind liquid.Ĭover noodles with very hot tap water in large bowl and stir to separate. Strain mixture through fine-mesh strainer, pressing on solids to extract as much pulp as possible discard solids. For the sauce: Soak tamarind paste in boiling water until softened, about 10 minutes.
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