1 small head Napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts
1/2 pound peeled shrimp, pressed tofu or a combination
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered.
Put noodles in a large bowl and add boiling water to cover. Let
sit until noodles are just tender; check every 5 minutes or so
to make sure they do not get too soft. Drain, drizzle with one
tablespoon peanut oil to keep from sticking and set aside.
Meanwhile, put tamarind paste, fish sauce, honey and vinegar
in a small saucepan over medium-low heat and bring just to a
simmer. Stir in red pepper flakes and set aside
Put remaining 3 tablespoons oil in a large skillet over
medium-high heat; when oil shimmers, add scallions and
garlic and cook for about a minute. Add eggs to pan; once
they begin to set, scramble them until just done. Add cabbage
and bean sprouts and continue to cook until cabbage begins
to wilt, then add shrimp or tofu (or both).
When shrimp begin to turn pink and tofu begins to brown, add
drained noodles to pan along with sauce. Toss everything
together to coat with tamarind sauce and combine well. When
noodles are warmed through, serve, sprinkling each dish with
peanuts and garnishing with cilantro and lime wedges.
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