Pad Thai with Homemade Tamarind Sauce

Ingredients

• 8 oz oz Dried flat rice noodles (1/8 to 1/4 inch wide)
• 8 oz oz Large shrimp, peeled and deveined
• 4 oz oz Extra-firm tofu, cut into 1/2-inch cubes
• 3 tbsp tbsp Tamarind paste (seedless)
• 3 tbsp tbsp Palm sugar (or packed brown sugar)
• 2.5 tbsp tbsp Fish sauce
• 1 tsp tsp Rice vinegar(optional)
• 3 tbsp tbsp Vegetable oil
• 4 cloves cloves Garlic, minced
• 2 whole Shallots, thinly sliced
• 2 whole Large eggs
• 1 cup cup Bean sprouts
• 3/4 cup cup Garlic chives (or scallions), cut into 2-inch pieces
• 1/3 cup cup Roasted peanuts, coarsely crushed
• 2 whole Lime wedges
• 1 tbsp tbsp Dried shrimp (or extra fish sauce)(optional)
• 1 tsp tsp Ground dried chilies or chili flakes(optional)

Instructions

1. 1

   Soak the rice noodles in hot (not boiling) water for 25-30 minutes until pliable but still firm, then drain and rinse with cold water. (Prep: while noodles soak, make the sauce and prep all toppings.)

2. 2

   Make the tamarind sauce: in a small saucepan over medium heat, combine tamarind paste, palm sugar, fish sauce, and rice vinegar with 2 tbsp water. Simmer 3-4 minutes, stirring until the sugar dissolves. Taste and adjust — it should balance sour, sweet, and salty. Set aside.

3. 3

   Pat shrimp and tofu dry. Heat 1 tbsp oil in a wok over medium-high heat and fry the tofu cubes for 4-5 minutes until golden on all sides; remove. Add another 1 tbsp oil and sear the shrimp 1-2 minutes per side until just opaque; remove.

4. 4

   Add the remaining 1 tbsp oil to the wok. Sauté shallots and garlic for 30-45 seconds until fragrant. Push to one side, crack in the eggs, and scramble until just set, about 30 seconds.

5. 5

   Add the drained noodles and the tamarind sauce. Toss constantly over high heat for 2-3 minutes until the noodles are tender and evenly coated, adding a splash of water if they stick.

6. 6

   Return the shrimp and tofu to the wok along with the bean sprouts, chives, and dried shrimp (if using). Toss for 1 minute until just warmed through.

7. 7

   Plate and top with crushed peanuts, a sprinkle of chili, and lime wedges. Serve immediately with extra chili and sugar on the side.