- 4 ounces sweet potato vermicelli
- 1 tablespoon tamarind paste
- 3/4 cup boiling water
- 1 tablespoon coconut vinegar
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 4 teaspoons coconut oil
- 1/2 pound medium shrimp, (peeled and deveined )
- 1/2 cup raw cashews,
- 1 cup diced scallions,
- 2 teaspoons minced garlic
- 2 eggs, (well beaten)
- 1 tablespoon dried shrimp, (optional)
- 1/4 pound daikon, (julienned with a julienne peeler or spiralizer)
- 1/2 a lime (cut into wedges)
- 1/4 cup chopped cilantro
- Set a medium pot of water over high heat. Once boiling, add the sweet potato noodles and boil for 5 minutes. Drain. They’ll be a bit al dente, but will soften when you finish the dish.
- Meanwhile, combine the tamarind paste and 3/4 cup boiling water in a small bowl. Stir to combine.
- In another small bowl, combine the fish sauce, palm sugar and vinegar.
- Strain the tamarind mixture through a fine mesh sieve into the sauce.
- In a large skillet or wok, heat 2 teaspoons of coconut oil over medium heat. Once hot, add the shrimp and cook for 1 minute on each side. Remove to a bowl and set aside.
- Add the cashews and stir constantly until they’re golden brown, about 2 minutes. Remove to a small bowl.
- Heat the remaining 2 teaspoons of coconut oil in the wok or skillet and add the 2/3 of the scallions and the garlic. Sauté for 30 seconds and then add the beaten eggs. Once they start to set, stir to scramble and cook for 20-30 seconds or until cooked.
- Add the sauce, then the noodles and dried shrimp, and stir.
- Add 2/3 of the daikon, the cooked shrimp, and 2/3 of the cashews. Stir for 30 seconds to one minute, or until everything is heated through and the noodles are to your liking.
- Serve garnished with the remaining daikon, cashews, scallions, cilantro and lime wedges.
Make sure to have all of your ingredients prepped before you start cooking, it all happens fast once you start!