Stir-fried rice sticks

Ingredients

• 1/2 cup fish sauce
• 1/2 cup tamarind (liquid concentrate)
• 1/2 cup palm sugar or sugar
• 1 cup vegetable oil
• 1 large garlic clove, crushed, peeled, and minced
• 1/3 cup extra-small to small dried shrimp (about 1/2-inch-long tails); or 36 small headless tiger shrimp, peeled and deveined
• 2 pressed extra-firm tofu cake, thinly sliced crosswise
• 6 large eggs
• 3 cups Basic Asian Stock (chicken, Page 2)
• 8 to 10 ounces narrow or medium dried rice sticks, soaked in water until pliable
• 3 scallions, trimmed and thinly sliced on the diagonal
• 2-1/2 cups mung bean sprouts
• 3/4 cup chopped unsalted dry-roasted peanuts
• 2 limes, each sliced into 6 wedges

Directions
1 In a bowl, whisk together the fish sauce, tamarind and sugar until the sugar is completely dissolved. Set the sauce aside.

2 Heat 2 tablespoons of the oil in a large skillet over high heat. Stir-fry the garlic until fragrant and just golden, about 1 minute. Add the dried shrimp, if using, and tofu and stir-fry until the tofu is lightly crisped, about 2 minutes. Transfer to a plate and set aside.

3 In the same skillet, heat 2 tablespoons of the oil over high heat. Add the eggs, breaking the yolks by stirring lightly a couple of times. (Both white and yellow parts should be visible). Cook into an omelet (it should not be runny). Transfer to a plate, let cool, julienne, and set aside.

4 At this time, divide all of the ingredients into 6 equal portions.

5 If using fresh shrimp, bring a small to medium pot of water to a boil over high heat and blanch the tiger shrimp until opaque, about 1 minute. Shock them under cold running water and drain. Set the poached shrimp aside.

6 In the large skillet, cook each portion as follows: heat 2 tablespoons of oil over high heat. Add the chicken stock, sauce and rice noodles. Cook until the noodles absorb the liquid fully. Add the tofu mixture and toss to distribute evenly. Transfer the noodles to a plate and garnish with omelet, scallions, bean sprouts, peanuts, and 2 lime wedges. Repeat the process 5 more times. Garnish with poached shrimp, if using.

Makes 6 servings.