Easy Pad Thai

Ingredients

• 6 oz oz Rice noodles (flat, 1/4 inch)
• 8 oz oz Shrimp, peeled and deveined
• 2 Eggs, lightly beaten
• 3 tbsp tbsp Tamarind paste
• 2 tbsp tbsp Fish sauce
• 2 tbsp tbsp Brown sugar
• 2 tbsp tbsp Vegetable oil
• 3 cloves cloves Garlic, minced
• 1 cup cup Bean sprouts
• 3 Green onions, cut into 1-inch pieces
• 1/3 cup cup Roasted peanuts, crushed
• 2 Lime wedges(optional)
• 1/2 tsp tsp Red pepper flakes(optional)

Instructions

1. 1

   Soak rice noodles in hot water for 10 minutes until pliable but still firm; drain and set aside.

2. 2

   Whisk together tamarind paste, fish sauce, and brown sugar in a small bowl to make the sauce.

3. 3

   Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Season shrimp lightly and cook 2 minutes per side until pink; remove and set aside.

4. 4

   Add remaining oil, then garlic and stir-fry 30 seconds. Push garlic aside, pour in eggs, and scramble until just set, about 1 minute.

5. 5

   Add drained noodles and sauce; toss constantly for 2 minutes until noodles are tender and coated.

6. 6

   Return shrimp to the pan along with bean sprouts and green onions; toss 1 minute more.

7. 7

   Serve topped with crushed peanuts, lime wedges, and red pepper flakes if desired.