Thai Noodles with Scampi, Tofu and Egg

Ingredients

• 300 g medium-sized shrimp (pre‑cooked, with tail end)
• 3 tbsp Fish sauce
• 0.5 tsp Black pepper
• 3 cloves garlic
• shallots
• 80 g roasted salted peanuts (coarsely chopped)
• 125 g tofu
• 400 g bean sprouts
• 2 limes
• 200 g wide rice noodles
• 6 tbsp sesame oil
• 50 g dried shrimp
• 2 Eggs
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 2 tbsp Light soy sauce
• chili powder
• sugar
• half‑cut chives

Instructions

1. 1.

   Mix shrimp with 1 tbsp fish sauce and pepper, marinate for 15 min.

2. 2.

   Peel and finely chop garlic and shallots.

3. 3.

   Cut tofu into ~1 cm cubes. Rinse sprouts and set aside. Wash limes hot and quarter them.

4. 4.

   Cook rice noodles in boiling salted water for about 2 min, then drain immediately and rinse with cold water.

5. 5.

   Heat oil in a wok. Stir‑fry garlic, shallots, tofu and dried shrimp over high heat for 1–2 min. Add shrimp and stir for ~1 min, then push everything to the side.

6. 6.

   Beat eggs into the empty space of the wok, scramble over medium heat for 2–3 min until set, then mix with other ingredients.

7. 7.

   Add noodles, half the bean sprouts, chives, vinegar, sugar, remaining fish sauce and soy sauce; toss and heat through.

8. 8.

   Blanch remaining sprouts in boiling salted water for ~1 min, drain, rinse and let dry. Arrange sprouts and lime wedges with chili powder and sugar in small bowls.

9. 9.

   Plate the dish on a board, sprinkle with peanuts and chives.

10. 10.