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Place noodles in a heatproof bowl, cover with boiling water and stand until soft (10-15 minutes).
Combine tamarind, fish sauce, soy sauce and sugar in a bowl and stir to dissolve sugar.
Heat half the oil in a large wok over high heat until smoking, then add eggs and cook without stirring at first until eggs start to puff on the edges, then stir until just cooked through (1-2 minutes). Set eggs aside.
Heat remaining oil in wok until smoking, add garlic and shrimp and stir-fry until garlic is golden (1-2 minutes). Add drained noodles and 60ml water and stir to combine, then stir in sauce mixture. Remove from heat and stir in half each of the bean sprouts, chives, peanuts and eggs.
Divide noodles among plates, top with remaining sprouts, chives, peanuts and eggs and serve with lime halves and roasted chilli powder.