Ingredients:
Rice flour 90%, water 10 %
Directions:
Whisk fish sauce, tamarind concentrate, and palm sugar in a medium sized bowl. Heat 2 Tbs. of oil in a large wok, over high heat until shimmering hot. Add garlic and stir-fry until golden. Add dried shrimp and stir-fry for about 15 seconds. Transfer it to a medium sized bowl and leave behind as much oil as possible. Add tofu to the wok and stir-fry till it gets golden spots. Transfer it to the bowl of shrimp and keep aside. Place a wok on high flame and crack eggs into it and scramble. Transfer the scrambled eggs in a small bowl and keep aside. Heat the remaining 2 Tbs of oil in the wok, over high flame. Add the noodles, fish sauce mixture and broth. Cook and toss occasionally, until the noodles have completely absorbed the liquid and sizzling. Add dried shrimp and tofu, toss a few times, and divide among plates or bowls.
