From the restaurant: The Vig Uptown
For peanut sauce:
½ cup creamy peanut butter
½ cup coconut milk
½ cup tamarind concentrate (found at Asian markets)
½ cup water
¼ cup fish sauce
¾ cup brown sugar
¾ soy sauce
¼ cup rice wine vinegar
¼ cup molasses
¾ cup Sambal Olek chili paste
3 tablespoons peanut oil
2 pounds rice noodles
1 pound tiger shrimp (peeled and deveined)
4 cloves garlic (minced)
2 heads green onion
½ cup roasted peanuts (crushed)
4 cups bean sprouts
6 large eggs (beaten)
2 limes (quartered)
1 block baked tofu (sliced)
Combine all ingredients for the peanut sauce in a mixing bowl and mix.
Oven to 350 degrees
First, soak the rice noodles in warm water until soft (approximately 30 minutes). Next, heat a wok or a large lipped non-stick sauté pan.
Add peanut oil. When oil is hot, add shrimp and season with salt and pepper. Sauté shrimp until ¾ of the way cooked.
Add garlic, tofu, bean sprouts, and green onions. Cook until garlic has browned and vegetables have softened. Add whipped eggs by pouring it around the rim of the pan. Quickly scramble the eggs. Add sauce and noodles.
Taste and season.
Transfer each portion to a bowl. Top with bean sprouts and toasted peanuts. Finish by adding green onion and lime.
Need help accessing? Contact email@example.com
Eight is a member-supported service of Arizona State University Copyright Arizona Board of Regents