Have all ingredients chopped and ready to go, once you have everything prepped it cooks fast.

In small sauce pan add fish sauce, tamarind, sugar, and chili sauce.

Place sauce pan on stove and heat over low setting, let sit until ready to use.

In large pot fill with water and bring to an almost boil.

Add the noodles and turn off the heat.

Let the noodles sit in the hot water for 8-10 minutes.

While the noodles are cooking,

Heat large wok over med-high heat with 2 Tbs coconut oil.

Add to wok garlic, shallots, and shrimp.

Cook over med-high heat stirring often for about 4 minutes or until shrimp is pink.

Remove from pan and set aside.

In wok add 2 more Tbs coconut oil and eggs.

Stir around eggs until scrambled about 1 minute.

Add noodles, shrimp, and sauce to the wok, cook 1-2 minutes.

Add cilantro, green onions, and lime juice to wok and stir. Remove from heat.

Garnish with peanuts and serve immediately.

Enjoy!