The global ambassador of Thai cuisine. Rice noodles aggressively stir-fried with eggs, tofu, and shrimp, coated in a complex sweet, sour, and salty tamarind sauce.
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Make the sauce: the tamarind paste, palm sugar, and fish sauce until the sugar dissolves and it becomes a syrupy glaze.
Heat a wok over extreme heat. the tofu and dried shrimp until golden.
Push tofu aside and scramble the eggs in the wok until barely set.
Add the soaked, drained noodles and a splash of water. vigorously until noodles soften.
Pour the tamarind sauce over the noodles, tossing rapidly until the noodles absorb the sauce and dry out slightly.
Toss in half the bean sprouts, garlic chives, and peanuts. Serve immediately with a lime wedge and chili flakes.
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