The perfect balance of sweet, salty, tangy & umami. Need I say more?
carrots noodles, using a spiralizer
1 tbsp grapeseed or avocado oil
2 large eggs, beaten
2 tbsp tamarind paste*
2 tbsp fish sauce
2 tbsp freshly squeezed lime juice
2 tbsp maple syrup
2 cloves garlic, finely minced
1 red chili pepper, seeds removed & finely minced (optional)
2 cups bean sprouts
2 stalks callions, thinly sliced on a diagonal
¼ cup dry-roasted cashews, roughly chopped
Soak tamarind paste in ½ cup boiling water. Using a fine-mesh sieve, strain the tamarind paste and reserve the tamarind water. In a small bowl whisk together the tamarind water, fish sauce, lime juice, maple syrup, garlic and red chili peppers if using.
Place a large skillet over high heat. Once the skillet is hot, add the oil and eggs. When the eggs begin to set up, begin to scramble. Transfer the cooked eggs onto a plate.
Add the carrots and tamarind marinade into the skillet. Continue to cook on high heat for 4-5 minutes or until carrots are slightly tender. Stir in the bean sprouts and cook for another 2-3 minutes.