Let’s bring it together

1. Get everything ready

   Soften the rice noodles according to their packet, then drain. Slice the tofu, chop the shallot and garlic, and cut the chives into short lengths. Keep the raw shrimp separate from prepared vegetables.

2. Stir the sauce

   Combine the tamarind, fish sauce, sugar and water. Stir until dissolved. Use Thai-style tamarind purée, not highly concentrated dark paste; brands vary, so start gently and adjust the balance at the end.

3. Cook the shrimp

   Heat half the oil in a large wok or frying pan over medium-high heat. Cook the shrimp on both sides until the flesh is firm, pearly and opaque throughout. Transfer to a clean plate.

4. Build the noodle base

   Add the remaining oil, tofu and shallot. Fry until lightly golden, then stir in the garlic briefly. Add drained noodles and sauce. Toss until the noodles are tender; if they are still firm, add a small splash of water and keep tossing.

5. Add egg and greens

   Push the noodles aside. Crack the eggs into the cleared part of the pan and scramble until set, then fold through. Add sprouts and chives; stir-fry until the sprouts are thoroughly heated. Return the cooked shrimp and toss until hot.

6. Finish at the table

   Divide between two plates. Add chopped peanuts and serve with lime wedges and chilli flakes, if you like. Taste before adding more fish sauce or sugar: the sauce should feel bright, savoury and gently sweet.