Classic Pad Thai

Ingredients

• 4 ounces Dried flat rice noodles
• 0.5 pounds Shrimp, peeled and deveined
• 0.5 cup Firm tofu, cubed
• 3 tablespoons Tamarind paste
• 3 tablespoons Fish sauce
• 3 tablespoons Palm sugar or brown sugar
• 2 large Eggs, lightly beaten
• 3 cloves Garlic, minced
• 1.5 cups Fresh bean sprouts
• 0.25 cup Roasted peanuts, crushed
• 3 tablespoons Vegetable oil
• 0.5 cup Fresh chives or green onions, chopped

Instructions

1. 1

   Soak the rice noodles in lukewarm water for about 30 minutes until they are flexible but still firm; drain and set aside.

2. 2

   In a small bowl, whisk together the tamarind paste, fish sauce, and sugar until the sugar is dissolved to create the sauce.

3. 3

   Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat and sear the shrimp and tofu until the shrimp is pink; remove and set aside.

4. 4

   Add the remaining tablespoon of oil to the wok and sauté the minced garlic for 30 seconds until fragrant.

5. 5

   Add the drained noodles and the prepared sauce to the wok, tossing constantly over high heat until the noodles absorb the sauce and soften.

6. 6

   Push the noodles to one side of the wok, pour the beaten eggs into the empty space, and scramble them quickly before mixing back into the noodles.

7. 7

   Return the cooked shrimp and tofu to the pan, then fold in the bean sprouts and half of the chives for about 1 minute.

8. 8

   Remove from heat and serve immediately, topped with crushed peanuts and the remaining chives.