Cup of Yum
1. Add the rice noodles to boiling water for 1 minute, then turn off the heat and let sit for five minutes.
2. When softened rinse with cold water and set aside.
3. Add vegetable oil to a wok on high heat and add the shrimp and tofu cubes.
4. Cook for 1-2 minutes on each side, then remove the shrimp and tofu from the pan (leave the oil in the pan).
5. Add the eggs into hot oil, and chop with a spatula into little pieces as your cooking them.
6. Add softened noodles, shrimp, tofu, rice vinegar, fish sauce, sugar and red pepper.
7. Serve topped with peanuts, bean sprouts, carrots, green onions and lime wedges.

Optional

1. Some recipes call for Tamarind Paste. We don't add it because it is an obscure ingredient and the recipe tastes great, even without it. If you prefer to add in the paste, add in 2 tablespoons of paste in step 6 with the rest of the sauce ingredients and stir well until combined.