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Source

Mark Bittman

Servings/Yield

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Ingredients

• 12 ounces dried flat pasta
• 5 tablespoons peanut oil
• 4 cloves garlic
• 4 eggs
• 4 ounces shrimp
• ½ cup onions, chopped
• 1 cup bean sprouts
• 2 tablespoons fish sauce
• 2 teaspoons tamarind
• 2 teaspoons honey
• ¼ cup peanuts
• 1 chile, red
• limes
• savoy cabbage
• ¼ nub fresh ginger
• 1 tablespoon rice wine vinegar

Method

Cook pasta noodles, drain and run under cold water too cool

In small pot, mix honey, tamarind, fish sauce, soy sauce, rice wine vinegar, sliced chili and warm up while you prepare the rest of the meal. You may have to smash or remove chunks for the tamarind.

Saute onions in a couple of tablespoons of peanut oil.

Add chopped garlic and ginger

Add vegetables

Add shrimp

Clear middle and add a little more oil and fry eggs.

Add pasta and sauce

Squeeze lime juice over pasta and sprinkle with peanuts