This is a family recipe, so it may not be terribly accurate. It still is delicious, though.
- ½ pound (225g) of rice noodles
- ¼ cup (60mL) fish sauce
- ¼ cup and 1 Tablespoon (75mL) white vinegar (or rice vinegar)
- ¼ cup and 1 Tablespoon (75mL) tamarind
- ¼ cup and 1 Tablespoon (75mL) palm sugar (or granulated sugar)
- 4 Tablespoons (60mL) vegetable oil
- 2 cloves garlic (chopped)
- 2 Tablespoons (30mL) dried red chili pepper flakes (or to taste)
- ½ pound (225g) of shrimp, tofu, chicken, squid, or beef (or a combination of the above)
- assorted vegetables (e.g., shredded carrots, white onions, red or green peppers)
- 2 eggs
- 4 chopped green onions
- ¾ pound (340g) of bean sprouts
- ¾ cup (175mL) chopped unroasted peanuts
- Soak the noodles in warm water for about 20 minutes and strain. (Time saver: pour boiling water over the noodles and let them sit for 7 minutes.)
- Mix the fish sauce with the vinegar, sugar and tamarind (optional: lime juice) together in a small bowl.
- Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
- Cook the meats/tofu in oil, until they are browned (6-8 minutes).
- Add assorted veggies and cook until tender
- Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
- Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
- Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
- Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro or coriander and a wedge of lime.
- A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation.
- Chop cilantro/coriander and mix it with the noodles and other ingredients at the last minute. (Take care not to overcook it, or it will become slimy.)