Preparation:
- Prepare the noodles according to package instructions.
- In the meantime, peel the shallot, halve it, and cut it into fine rings.
- Wash the spring onion and cut the green parts into 3 cm long pieces, which you cut in half lengthwise. Chop the white part finely.
- Peel the garlic and chop it finely.
- Cut the tofu into 5 mm cubes.
- Whisk the eggs in a bowl.
- Wash the soybean sprouts and drain them.
- Coarsely chop the peanuts and cut the lime into eighths.
- For the sauce, mix the sugar, soy sauce, tamarind paste, fish sauce and chili flakes in a bowl with 200 ml of water.
- Sauté the shallot and white spring onions in a frying pan and add the garlic after 30 seconds.
- Add the tofu and stir-fry for another 30 seconds.
- Add the noodles and mix well. Pour in two-thirds of the sauce mixture and stir everything.
- Using a wooden spatula, move the pasta mixture to one half of the pan and add a splash of oil to the empty area. Pour in the egg mixture, let it set briefly and break it up with the spatula.
- Once it has set, you can mix it with the rest. Add the rest of the sauce if necessary.
- Now add soybean sprouts, peanuts, and spring onion greens, mix everything well and keep frying until the spring onion greens have softened a bit.
- To serve, add lime and chopped coriander on top if you like.
For the vegan version, you can simply omit the fish sauce and use more soy sauce and tamarind paste instead.