3 extra firm tofu, sliced into small rectangular pieces about 1-inch long
8raw shrimp, peeled and de-veined, tails intact
1cup bean sprouts
8green onions, cut into 1-inch slices
2 cilantro, finely chopped
juice squeezed from 1/2 of a lime
2 fish sauce
2 peanuts, finely chopped
1 sweet pickled radish or turnip
2 palm sugar (can substitute 1 and 1/2 tsp. granulated or light brown sugar)
1 tamarind paste
Place noodles in a flat-bottomed baking dish or pan and cover with room temperature water. Allow to noodles soak in water for 10 minutes. Do not soak the noodles longer than 10 minutes – they should be tender but not soft enough to eat. Drain and set aside. While noodles are soaking, prepare other ingredients and set them next to the stove.
Add oil and garlic to a wok and turn on heat to medium-high. When garlic starts to sizzle, add tofu, shrimp, sprouts, green onions and cilantro. Stir ingredients gently and continue cooking until shrimp are pink, about 2 minutes.
Add lime juice, fish sauce, peanuts, radish, sugar, tamarind paste and noodles to the wok. Stir ingredients continuously to combine liquids and coat all ingredients in sauce. Cook until noodles soften and begin to caramelize on the bottom of the wok, 3-4 minutes.
Push noodles to one side of the wok and crack egg into wok. Gently scramble egg until just cooked through. Stir all ingredients together and remove wok from heat. Serve immediately, garnished with lime wedges, crushed peanuts and sprouts.