Step 1

Heat a large pot of water until it becomes lukewarm, about 80 to 90°F (27 to 32°C), then turn off heat.

Step 2

Soak the rice noodles until flexible yet solid but not completely cooked, about 5 to 10 minutes. Drain and rinse with cold water.

Step 3

In a medium-sized bowl, whisk together the sauce ingredients; fish sauce, tamarind paste, palm sugar, lime juice, and rice vinegar. Set aside.

Step 4

Heat a wok or large saute pan over medium-high heat. Add oil. Once hot, add the garlic and stir for 15 seconds.

Step 5

Add the egg and quickly stir to break the yolk. Mix to scramble and break into smaller pieces. The egg should be slightly wet and uncooked before adding the shrimp.

Step 6

Add the shrimp and mix, cook until the shrimp is just turning pink and egg fully scrambles, about 1 minute.

Step 7

Add in soaked noodles and stir to combine. Cook for 2 minutes to soften. Add the sauce and stir to combine. Turn off the heat. Add the paprika and toss until the noodles turn slightly red in color. Add the green onions and allow them to wilt slightly.

Step 8

Transfer to a serving plate, top with bean sprouts, chopped peanuts, and serve with lime wedges.