1 8 oz. package Oriental dried rice vermicelli noodles
1 marble-sized piece of tamarind paste
2 tbsp. sugar
2 tbsp. white vinegar
2 tbsp. light soy sauce
1 tbsp. oyster sauce (or vegetarian oyster sauce)
2 tbsp. ketchup
2 tbsp. oil
1 onion, chopped coarsely
2 slices fresh ginger (each the size of a quarter)
3 cloves garlic, sliced
4 oz. package firm tofu, drained, air-dried 1 hour, diced into 1/2" cubes
1 tsp. Oriental chili paste (chili peppers ground into a paste with garlic)
2 eggs, lightly beaten
8 oz. fresh bean sprouts
2 green onions, sliced
1/4 cup fresh coriander, chopped
2 tbsp. roasted peanuts, coarsely chopped
1 lime, sliced
4-6 servings
Bring large quantity of water to boil in large pot; remove from heat and add rice noodles to water. Allow to soak in water for 10 minutes then drain well in
strainer; set aside. Soak tamarind paste in _ cup warm water for 1 hour. Place small strainer over small bowl and pour soaked paste into strainer. With back of spoon, mash paste through strainer and scrape into bowl any paste-juice clinging to bottom of strainer; set aside resulting paste-juice in bowl.
Combine sugar, vinegar, soy sauce, oyster sauce, ketchup and reserved strained tamarind paste. Sprinkle 1 tbsp. of mixture over reserved drained noodles. Heat oil in wok or large pan over medium-high heat; stir-fry onion, ginger and garlic briefly then add tofu cubes and continue to stir-fry 1-2 minutes. Add chili paste to pan and cook for another 20 seconds. If using eggs, move pan contents to side and add eggs to pan, allow them to set slightly before lightly stir-frying them into other ingredients. Pour remaining sauce mixture over all then stir in bean sprouts and reserved noodles. Stir-fry together for 2-3 minutes the transfer to a large serving platter and sprinkle with green onions, coriander, peanuts and garnish with lime slices. Serve immediately.