Step 1

Soak the rice vermicelli in water. The soak duration should be written on the packaging of your vermicelli.

Step 2

Cut the green onions in medium long pieces.Cut the shallots in very thin slices.Crush the garlic.

Step 3

Add oil into a wok pan.Add the shallots and cook during ±30sec.Add garlic and cook again for ±30sec.

Step 4

Add palm sugar.Add tamarind paste.Add black soy sauce.Add fish sauce.Stir until everything is well mixed. Add 200ml water and let everything boil until the ingredients dissolve.

Step 5

Add the rice vermicelli and stir well.On a medium fire, cook for ±3 minutes while constantly stirring to avoid the vermicelli sticking together.

Step 6

Add the eggs and mix them with the rest.

Step 7

Turn off the fire.Add green onions and bean sprouts. Quickly stir everything together, we want the vegetables to still be crunchy.

Step 8

I like to add the following ingredients to my Thai rice vermicelli once it's cooked:Dried crushed chilli peppers, lime juice and crushed peanuts.