Crazy to think that the last time I made this was 2013. This time with the proper ingredients, since I’ve been exploring Thai cooking this year. Feel free to check out my old recipe here, which is a version with more accessible substitutes!

Ingredients
palm sugar
water
tamarind paste
fish sauce
noodles (for pho, size M)
eggs
shrimp
garlic
shallots
scallions
lime
(optional: crushed peanuts, bean sprouts, firm tofu)

Directions

To make the sauce:

1. In a saucepan, add palm sugar and stir continuously to help melt it down.
2. When most of it starts to melt down, add water.
3. Then add tamarind paste until thoroughly combined. (Soaking the tamarind paste in hot water ahead of time makes it easier).

For the stirfry:

1. Soak noodles in water until it looks bendable, then drain.
2. On high heat, add oil to a wok and make scrambled eggs. Set the cooked eggs aside.
3. Add more oil to cook shrimp, then set shrimp aside.
4. Add more oil to stirfry the minced garlic, sliced shallots and scallions. Add in the noodles and mix everything together.
5. Garnish with lime, crushed peanuts, and beansprouts.