Recipe

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• 4 oz wide rice noodles or linguine
• 1/4 cup warm water
• 1 tbsp seedless tamarind paste
• 3 tbsp light brown sugar
• 3 tbsp fish sauce
• 1 to 2 tsp chili-garlic sauce
• 3 tbsp plus 1 tsp stir-fry oil
• 3 garlic cloves, minced
• 1/2 lb peeled and deveined shrimp with tails
• 1 egg, lightly beaten
• 2 carrots , cut into thin strips
• 3 green onions, coarsely chopped
• 1 cup bean sprouts
• 1/4 cup peanuts, chopped
• 1/4 cup very lightly packed fresh cilantro leaves
• lime wedges

• 1 Cook noodles according to package directions; drain, and set aside.
• 2 Combine warm water and tamarind paste in a 2-cup measuring cup, stirring until dissolved. Stir in brown sugar, fish sauce, and chili-garlic sauce. Set aside.
• 3 Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add garlic; cook 30 seconds. Add shrimp, and cook, stirring often, 3 minutes or until done. Transfer shrimp to a plate.
• 4 Heat 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add reserved noodles and half of sauce mixture. Cook 1 minute, separating noodles with tongs.
• 5 Push noodles to edges of wok, forming a well in the center. Pour remaining 1 teaspoon oil into well; pour egg into oil, and cook, stirring, until done. Stir in carrots, green onions, remaining sauce mixture, and 1/2 cup bean sprouts. Cook 1 to 2 minutes or until heated through. Top with peanuts, cilantro, and remaining 1/2 cup bean sprouts; serve immediately with lime wedges.
• 6 *Tamarind paste adds bright, sour flavor to this iconic noodle dish. Substitute fresh lemon or lime juice, if necessary.