Pad Thai

Ingredients

• 4 oz Dried rice sticks (medium width)
• 8 pieces Large shrimp, peeled and deveined
• 0.5 cup Firm tofu, cubed
• 2 large Eggs, lightly beaten
• 3 tbsp Tamarind paste
• 3 tbsp Fish sauce
• 2 tbsp Palm sugar or brown sugar
• 2 cloves Garlic, minced
• 1 cup Bean sprouts
• 2 tbsp Roasted peanuts, crushed
• 0.25 cup Fresh chives or green onions, chopped
• 2 pieces Lime wedges(optional)

Instructions

1. 1

   Soak rice noodles in lukewarm water for 30 minutes until softened but still firm to the bite. Drain and set aside.

2. 2

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

3. 3

   Heat oil in a wok or large skillet over high heat. Add shrimp and tofu, cooking until shrimp are pink. Remove and set aside.

4. 4

   Add garlic to the wok and sauté for 30 seconds. Add the drained noodles and the sauce mixture. Toss constantly until noodles absorb the sauce and soften.

5. 5

   Push noodles to one side of the wok. Pour eggs into the empty space and scramble until mostly set, then toss with the noodles.

6. 6

   Return shrimp and tofu to the pan. Add bean sprouts and chives. Toss quickly for 1 minute until well combined.

7. 7

   Serve immediately topped with crushed peanuts and lime wedges on the side.