Pad Thai with Tamarind Sauce

Ingredients

• 6 oz oz Rice noodles (flat, 1/4 inch wide)
• 8 oz oz Large shrimp, peeled and deveined
• 3 tbsp tbsp Tamarind paste
• 2 tbsp tbsp Fish sauce
• 2 tbsp tbsp Palm sugar or brown sugar
• 2 Eggs
• 3 cloves Garlic, minced
• 1 Shallot, thinly sliced
• 3 tbsp tbsp Vegetable oil
• 3 oz oz Firm tofu, diced
• 1 cup cup Bean sprouts
• 3 Green onions, cut into 2-inch pieces
• 1/4 cup cup Roasted peanuts, chopped
• 2 Lime wedges
• 1 tsp tsp Dried shrimp or chili flakes(optional)

Instructions

1. 1

   Soak rice noodles in hot water for 15 minutes until pliable but still firm, then drain and rinse with cold water. (Do this while prepping other ingredients.)

2. 2

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

3. 3

   Heat 1 tbsp oil in a wok over medium-high heat. Sear shrimp 1-2 minutes per side until just pink, then remove and set aside.

4. 4

   Add remaining oil, then stir-fry shallot, garlic, and tofu for 2 minutes until fragrant and lightly golden.

5. 5

   Push everything to one side, crack in the eggs, scramble for 30 seconds, then add the drained noodles and tamarind sauce. Toss constantly for 2-3 minutes until noodles are tender and coated.

6. 6

   Return shrimp to the wok, add bean sprouts and green onions, and toss for 1 minute more.

7. 7

   Plate and top with chopped peanuts, chili flakes if using, and a squeeze of lime. Serve immediately.