Ingredients
250g Rice Noodles, soaked in lukewarm water
75g Tamarind Paste (about ½ cup)
¾ cup Hot Water
1/3 cup Peanut Butter
3 Tbsp Fish Sauce (*see note)
2 Tbsp Lime Juice (about 1 Lime)
1 Tbsp Rice Vinegar
2 Tbsp Coconut Sugar
1 tsp Chili Flakes
½ tsp Sea Salt
½ cup Vegetable Oil
2 tsp minced Garlic
2 Eggs
½ cup Shitake Mushrooms, sliceed (optional)
¼ pack fried Tofu
2 cups Bean Sprouts
¼ cup Green Onion, cut fine
Cilantro for garnish
Preparation
