Vermicelli di riso alla thailandese

Ingredienti

• 4 tbsp oil
• 4 shallots (chopped)
• 5 cloves garlic (minced)
• 5 tbsp palm sugar
• 5 tbsp tamarind paste
• 3 tbsp fish sauce
• 1 1/2 tbsp dark soy sauce
• 200 ml water
• 150 g dry rice vermicelli noodles
• 2 large eggs
• 4 green onions (roughly chopped)
• 1 handful bean sprouts

Preparazione

1. 1

   Soak the noodles. Place the rice vermicelli in a bowl of water and soak according to the package instructions until just softened. Drain well and set aside.

2. 2

   Cook the aromatics. Heat oil in a wok or large pan over medium heat. Add the garlic and shallots and stir-fry until fragrant and lightly golden.

3. 3

   Make the sauce. Add the palm sugar, tamarind paste, fish sauce, dark soy sauce, and water. Stir until the palm sugar dissolves and the sauce is smooth.

4. 4

   Add the noodles. Add the drained rice vermicelli to the wok and toss with the sauce for 2–3 minutes until evenly coated.

5. 5

   Add the egg. Push the noodles slightly to the side and crack the egg into the pan. Scramble it, then mix it into the noodles.

6. 6

   Finish the dish. Turn off the heat and stir in the bean sprouts and green onions. Toss everything together and serve immediately.