serves 4
1 (12 ounce) package dried rice noodles
1/2 cup white sugar
1/4cup water
1/2 lime, juiced
2 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon tamarind concentrate
1/4 cup peanut oil
1 clove garlic, minced
4 large eggs
1 tablespoon paprika
1/4 teaspoon chili powder, or to taste (Optional)
1 head lettuce, chopped, or as needed
2 tablespoons flaxseed oil
1/2 cup fresh bean sprouts, or to taste (Optional)
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1/2 cup chopped peanuts
1/2 lime, cut into wedges
Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
Note
Fish sauce can be omitted for a vegetarian version.
Substitute peanut oil for a mixture of sesame and canola oils, if desired. You can also substitute chives for green onion and spring mix, spinach, or baby lettuce for chopped lettuce.
Nutrition Facts (per serving)
807 Calories
35g Fat
109g Carbs
17g Protein