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    "times": {
      "prepMin": 20,
      "cookMin": 15,
      "totalMin": 35
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      "2 large eggs",
      "8 oz peeled shrimp or thinly sliced chicken",
      "8 oz dried rice noodles",
      "3 garlic cloves, minced",
      "1 yellow onion, thinly sliced",
      "3 tbs neutral oil",
      "3 tbs fish sauce",
      "1/2 cup roasted peanuts",
      "4 scallions or garlic chives, sliced",
      "2 limes",
      "3 tbs brown sugar or palm sugar",
      "2 cups bean sprouts",
      "3 tbs tamarind paste",
      "1/4 tsp kosher salt"
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        "text": "Soak the rice noodles in a bowl of room-temperature water until they are flexible but still firm in the center, 20 to 30 minutes. Drain.\nMeanwhile, stir the tamarind paste, fish sauce, and brown sugar or palm sugar together in a bowl until the sugar dissolves. Taste. It should taste sour, salty, and sweet."
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        "text": "Add the drained noodles and the sauce to the skillet. Toss hard until the noodles are coated and just tender, 2 to 3 minutes. Add a splash of water if the pan looks dry.\nToss the bean sprouts, most of the peanuts, and the scallions or garlic chives into the skillet.\nSalt to taste. Serve with lime wedges and the rest of the peanuts."
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