Cook, stirring and tossing often, until noodles are tender and have absorbed sauce, 2 to 4 minutes. Add noodles and sauce and toss with tongs to coat. Heat remaining 2 teaspoons oil in now-empty skillet over high heat until just smoking.
Transfer shrimp-egg mixture to bowl with scallion-garlic mixture and dried shrimp.ĩ. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds longer. Using rubber spatula, stir eggs gently and cook until set but still wet. Add 2 teaspoons oil to center, then add eggs to center. Cook, without stirring, until shrimp turn opaque and brown around edges, 2 to 3 minutes, flipping halfway through cooking. Add remaining whole shrimp and spread into even layer. Heat 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add minced scallions and garlic and cook, stirring constantly, until garlic is golden brown, about 1 minute. Heat 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add dried shrimp and cook, stirring frequently, until golden brown and crispy, 3 to 5 minutes. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. (Check halfway through microwaving and separate any pieces that may have stuck together.)Ħ. Arrange pieces in single layer on large plate and microwave at 50 percent power until shrimp are dried and have reduced in size by half, 4 to 5 minutes. Toss shrimp pieces with 1/8 teaspoon salt and 1/8 teaspoon sugar. Cut shrimp in half lengthwise, then cut each half into 1/2-inch pieces. Combine fish sauce, tamarind concentrate, and 3 tablespoons sugar in bowl and whisk until sugar is dissolved. Drain noodles well, then toss with 2 teaspoons oil.Ĥ. Stir, then let soak until noodles are almost tender, about 8 minutes, stirring once halfway through soaking. Add radishes and let stand for 15 minutes.
Microwave until steaming, about 30 seconds. FOR THE STIR-FRY: Combine 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon sugar in small bowl. FOR THE CHILE VINEGAR: Combine vinegar and chile in bowl and let stand at room temperature for at least 15 minutes.Ģ.
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