Measurements

• 200g Rice Noodles
• 150g Shrimp
• 150g Chicken
• 100g Tofu
• 2 Eggs
• 100g Bean Sprouts
• 3 cloves Garlic
• 2 Green Onions
• 50g Peanuts
• 1 Lime
• 3 tbsp Fish Sauce
• 2 tbsp Tamarind Paste
• 2 tbsp Brown Sugar
• 2 tbsp Soy Sauce
• 1 tsp Chili Powder
• 3 tbsp Oil
• Fresh Cilantro (for garnish)

Preparation Method

• 1. Soak rice noodles in warm water for 20 minutes, then drain.
• 2. In a small bowl, mix fish sauce, tamarind paste, brown sugar, soy sauce, and chili powder. Set aside.
• 3. Heat 1 tbsp oil in a large pan over medium heat. Add shrimp and chicken, cook until shrimp is pink and chicken is cooked through. Remove and set aside.
• 4. In the same pan, add another tbsp of oil and tofu. Cook until golden brown. Remove and set aside.
• 5. Add remaining oil to the pan, sauté garlic until fragrant.
• 6. Push garlic to the side, crack eggs into the pan, scramble until just set.
• 7. Add drained noodles to the pan, pour sauce mixture over noodles, toss to coat.
• 8. Return shrimp, chicken, and tofu to the pan, mix well.
• 9. Add bean sprouts and green onions, stir-fry for 2 minutes.
• 10. Serve hot, garnished with peanuts, cilantro, and lime wedges.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.