Rehydrate noodles:

Soak dried rice noodles in a bowl of room-temperature water for 1 hour. Drain well.

Prep ingredients:

Cut lime into wedges. Roughly chop peanuts, dried shrimp, shallots, and garlic.

Cut tofu into bite-size pieces and garlic chives into 2-inch pieces.

Make the sauce:

In a bowl, combine hot water and palm sugar; stir until sugar dissolves.

Add tamarind paste, fish sauce, and salt. Mix well and set aside.

Cook shrimp:

In a wok over medium-high heat, add 1 tablespoon cooking oil.

Stir-fry shrimp until pink on both sides, about 1-2 minutes per side. Remove and set aside.

Stir-fry aromatics and tofu:

In the same wok over medium heat, add 1 tablespoon cooking oil.

Add sweet preserved daikon radish, dried shrimp, shallots, garlic, and tofu. Stir-fry until aromatic, about 2 minutes.

Add noodles and sauce:

Turn heat to high, add drained noodles and sauce to wok.

Stir-fry until noodles have absorbed all the sauce, about 2-3 minutes.

Cook eggs and combine:

Push noodles to one side of the wok and add 1 tablespoon cooking oil.

Crack in the eggs and pan-fry for about 1 minute until partially cooked.

Mix eggs into noodles, then return shrimp to wok.

Add garlic chives and about 1 ½ cups of bean sprouts, mixing well.

Finally, sprinkle chopped peanuts on top and mix lightly.

Serve:

Transfer to a serving plate. Garnish with lime wedges and additional bean sprouts on the side.

Tips & notes

Rehydrate noodles properly: Soaking rice noodles in room temperature water for 1 hour prevents overcooking and sticking.

Adjust heat carefully: Use medium-high heat for shrimp to avoid toughness and medium heat for aromatics to prevent burning.

Cooking oil substitution: Cooking oil is used here instead of extra light olive oil to ensure high smoke point and crisp stir-fry.

Fresh ingredients: Use fresh shrimp and crisp vegetables for the best texture and flavor.

Balance flavors: Taste the sauce and adjust tamarind, sugar, or fish sauce to suit your preference.