1
Soak rice noodles in warm water for 20 minutes; drain.
2
Make the sauce: mix fish sauce, tamarind paste, palm sugar, and sriracha.
3
Stir-fry shrimp or tofu in a hot wok with oil until cooked; set aside.
4
Add noodles to the wok, pour sauce over, and toss constantly.
5
Push noodles aside, scramble eggs in the empty space, then combine.
6
Return protein, add bean sprouts and spring onions. Plate and top with crushed peanuts, lime, and chilli flakes.