Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.
Source: Martha Stewart's Cooking School
2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
1 teaspoon sugar
2 tablespoons tamarind concentrate
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
4 tablespoons peanut or safflower oil
2 to 3 garlic cloves, minced
2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
3 large eggs, lightly beaten
8 ounces dried rice stick noodles
8 ounces bean sprouts, rinsed and drained (about 4 cups)
3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
1 tablespoon dried shrimp, chopped
1 tablespoon salted radish (optional)
1 cup dry-roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves
Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving
Toss pork with sugar in a small bowl to mix. Combine tamarind concentrate, soy sauce, and fish sauce in another small bowl.
Preheat a 14-inch carbon-steel wok over medium-high heat until very hot. Add 2 tablespoons oil and swirl to coat sides and bottom. Cook garlic, turning over with a wooden spoon until golden, about 15 seconds.
Add pork, spreading into a single layer and cook until golden on all sides, about 1 minute. Add tofu and sear, pressing it against the sides of the wok, 10 to 20 seconds. Remove to a plate; set aside.
Season eggs with salt and pour into wok. Cook until the eggs start to set, about 1 minute. Using a spatula, cut into large pieces, and transfer to a shallow bowl or plate.
While meat rests, reheat wok over medium-high heat until sizzling-hot. Add 1 tablespoon oil and swirl to coat sides and bottom. Cook noodles, tossing and turning often and pressing against the sides of the wok to sear, until softened, about 2 to 3 minutes.
Push noodles up sides of wok and add remaining 1 tablespoon oil to bottom of wok and 2 to 2 1/2 cups bean sprouts and the scallions. Cook, tossing and turning, until wilted, about 20 seconds. Add dried shrimp and toss briefly with spatula. Add soy-sauce mixture. Cook, tossing and turning, about 30 seconds. Incorporate noodles. Transfer pork mixture to wok along with 1/2 cup peanuts and egg; toss gently to combine.
Divide among bowls and sprinkle with cilantro to serve. Remaining bean sprouts, additional peanuts, and other condiments should be served on the side.