Directions 8 steps | 50 Minutes
Soak the noodles in warm water for 15-20 minutes.
While the noodles are soaking, make the sauce. In a small pan over medium-high heat, combine the fish sauce, palm sugar, tamarind concentrate, soy sauce and water.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes. The thickened sauce should coat the back of a spoon. Set aside.
Once the noodles are al dente in consistency, drain the noodles and set aside.
In a cast-iron skillet over medium heat, combine the shallots, tofu, preserved radishes and beef. Cook until the beef is cooked through. Remove the beef mixture from the skillet and set it aside.
Add the drained rice noodles and the reserved sauce and cook, continuously turning the noodles. If the noodles are dry, add a little bit of water until the noodles cook completely.
Once the noodles are cooked, stir in the eggs, half of the chives, half of the bean sprouts and the reserved beef mixture. Cook until the eggs are cooked through and serve.
Serve with the remaining bean sprouts, garlic chives, peanuts, chili powder and lime wedges. Enjoy!
- The beef in this recipe can be substituted with chicken, shrimp or tofu.