Ease of Preparation: Medium
Yield: 4-6
Ingredients:
- 2 large carrots, peeled and squared off
- 3 tablespoons (45 ml) tamarind paste
- 1 lime, juice
- 3 tablespoons (45 ml) palm sugar, grated
- 3 tablespoons (45 ml) soy sauce
- ½ tablespoon (7.5 ml) corn starch
- ½ bunch green onions, whites and greens separated
- Vegetable oil, for stir-frying
- 2 eggs
- ½ inch (1.25 cm) piece ginger, peeled and minced
- 1 clove garlic, peeled and minced
- ¼ bunch cilantro, roughly chopped
- 2 tablespoons (30 ml) chopped roasted peanuts
Special Equipment:
- Spiralizer
Method:
Spiralize the carrots into noodles. Reserve.
In a small bowl, combine the tamarind paste, lime juice, palm sugar, soy sauce, and corn starch. Whisk to dissolve the sugar, cornstarch, and tamarind. Reserve.
Slice the scallion whites into thin rings. Slice the scallion greens on the bias and soak in ice water to curl.
Heat vegetable oil in a wok over high heat. Fry the egg over medium, remove and set aside. Chop into strips. Wipe out wok.
Add the scallion whites, ginger, and garlic to the oil and stir-fry 1-2 minutes, until aromatic.
Add the egg strips and toss to combine.
Add the carrot noodles and cook 1-2 minutes until just almost tender.
Add the tamarind mixture and toss to coat.
Transfer to a serving dish. Garnish with scallion greens, cilantro, and peanuts.
Serve immediately.