Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions until just tender. Drain and rinse under cold water to stop cooking; set aside.
200 g rice noodles
Heat the wok or large skillet over medium-high heat. Add vegetable oil and swirl to coat the surface. Add chopped dried shrimp and cook until fragrant, about 1 minute, stirring constantly.
2 tablespoons dried shrimp
Add minced garlic to the wok and cook until aromatic and slightly golden, approximately 30 seconds. Then, add the shrimp pieces and cook until they turn pink and are opaque, about 2-3 minutes.
3 cloves garlic, 8 pieces large shrimp
Push the shrimp and garlic to one side of the wok. Pour the cooked noodles into the empty side and pour in fish sauce, soy sauce, tamarind paste, and sugar. Toss everything together and cook for 2-3 minutes until the flavors meld and the noodles are heated through, with some slight charring for additional flavor.
2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon tamarind paste, 1 teaspoon sugar, 200 g rice noodles
Remove from heat and transfer the noodles and shrimp to serving plates. Garnish with sliced scallions, crushed peanuts, and a lime wedge. Serve immediately.
2 green onions scallions, to taste crushed peanuts
