Directions: Soak the rice noodles in water to soften and drain. In a large wok, heat the peanut oil until hot. Add the garlic, chili, shrimp, scallions, and bean sprouts. Toss well while cooking for 2 minutes. Move mixture to the sides and add the beaten eggs. Quickly scramble and toss with the mixture. Add the Tamarind sauce, fish sauce, and sugar. Mix well. Add the rice noodles, peanuts, and cilantro to the wok and toss to combine. Serve with lime wedges.
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|Serving Size: 1 Serving (1422g)|
|Recipe Makes: 1|
|Calories from Fat: 990 (39%)|
|Amt Per Serving||% DV|
|Total Fat 110g||147 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 45.7g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 2455.5mg||756 %|
|Sodium 4478.5mg||154 %|
|Potassium 2056.6mg||54 %|
|Total Carbohydrate 263.8g||78 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 253.2g|
|Protein 130.3g||186 %|
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Calories per serving: 2561
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