Noodles stir-fried with turmeric and coconut milk for a creamy, aromatic profile.
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Soak the rice noodles in lukewarm water for 30-40 minutes until flexible but still firm to the bite, then drain.
In a small bowl, whisk together the coconut milk, fish sauce, sugar, tamarind paste, and turmeric to create the curry sauce.
Heat oil in a large wok or skillet over medium-high heat and fry the curry paste for 1 minute until fragrant.
Add the chicken or tofu to the wok and stir-fry until cooked through and coated in the curry paste.
Push the ingredients to the side of the wok, pour in the beaten eggs, and scramble quickly before mixing back in.
Add the drained noodles and the prepared curry sauce to the wok, tossing constantly over high heat until the noodles absorb the liquid.
Fold in the bean sprouts and cook for 30 seconds until they just begin to soften but remain crunchy.
Remove from heat and serve immediately, garnished with crushed peanuts and a squeeze of fresh lime.
