In a bowl, mix tamarind, fish sauce, brown sugar, lime juice, Sriracha sauce and hot water until completely combined, set aside
Soak noodle in hot boiling water
Heat 1-2 tbsp vegetable oil on non stick pan, saute garlic until fragrant, then stir in shrimp. Cook until pinkish. Place shrimp and garlic on a plate, set a side
Heat 1 tbsp oil, using the same pan, make scramble egg, then place on a plate, set aside
Drain noodle from water
Heat 1 tbsp oil, using the same pan, then stir in the noodle, followed with tamarind mixture. Stir to coat evenly.
Add in veggies, stir, then add in shrimps and eggs
Serve immediately, sprinkled with peanuts and this is what I like best, sprinkling Boncabe (from Indonesia – it’s like seasoned dried cayenne)