INGREDIENTS
4 tbsps
thai fish sauce
3 tbsps
bottled tamarind paste
1 tbsp
lime juice
1 tbsp
rice vinegar
4 tbsps
sugar
1 tbsp
sriracha chili sauce
2 tbsps
vegetable oil
2
garlic cloves
2 tbsps
d radish
1 tsp
shrimp
3 cups
soaked rice stick
1 tbsp
paprika
1/2 cup
baked tofu
1/2 cup
chicken
2
eggs
10
shrimp
3
green onions
1/4 cup
dry-roasted peanuts
1 cup
bean sprouts