1/2 Cup(s) Fish Sauce
33/100 Cup(s) Brown Sugar
1/2 Cup(s) Tamarind concentrate (or sub 2.5 T lemon juice)
1/2 Each(s) Bag of Large Size Rice Noodlesk
4 Each(s) to 6 T Peanut Oil
2 Each(s) to 3 T Minced Garlic
2 Each(s) to 3 Eggs
1/2 Each(s) Bags of Bean Sprouts
1/2 Pound(s) Shrimp
2 Each(s) to 3 Cups Other veggies (carrots, broccoli, pea pods)
1/2 Cup(s) Peanuts crushed
1/4 Cup(s) Scallions
Any veggies that take a long time to cook, throw in nuker or steam in a steamer to part cook ahead of time.
Sauce: Mix fish sauce, brown sugar, and tamarind in a small pot heating it until it all melts and mixes together. Adjust to taste. It smells. Add chili sauce for spice (I opted for no spice).
Soak noodles in warm (not hot) water while cutting up the other stuff. Not too long. They should be flexible but extremely firm.
In the wok cook 1 to 2 servings at a time.
Heat wok hot. I used medium to medium hot flame on a mid-size (for viking) gas burner.
While getting hot put in 2-3 T of the peanut oil (more or less depending on how many servings you are doing at once).
When the wok is hot throw in 2 cups very loosely packed noodles per serving. Add in 2 T per serving of the sauce. Put in some minced garlic (1/2 T or maybe a little more for 2 servings). Keep stirring; keep it hot.
After the noddles are cooked (soft but firm), drop a jumbo egg for 2 servings or a medium egg for 1 serving. Wait 15 seconds. Then stir it in and keep stirring.
Throw in a handful of sprouts per serving, enough shrimp per serving, other veggies, 2 T of coarse crushed (with a rolling pin) peanuts per serving. Cook for a minute or two. Keep hot. Keep stirring.
For the last 30 seconds or add the scallions and stir them in too.
Add wedges of lime to squeeze on as desired. Sprinkle chili powder as desired.