Shrimp Pad Thai

Ingredients

Sauce

• 1 cup boiling water
• 2 tablespoons tamarind paste (from a pliable block)
• 3 tablespoons fish sauce
• 3 tablespoons light brown sugar, packed (or palm sugar)
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt

Pad Thai

• 1 (7 ounce) package rice noodles, dried (fettuccine width)

• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 6 garlic cloves, finely chopped
• 3 small shallots, coarsely chopped
• 1/2 lb medium shrimp, peeled, deveined and cut into 1/2 inch pieces
• 1/2 lb tofu, patted dry and cut into 1/2 inch cubes (optional)
• 2 1/2 cups bean sprouts, rinsed and dried
• 8 scallions, quartered legthwise and cut crosswise into 1 inch pieces
• 4 tablespoons roasted peanuts, unsalted and crushed
• 1 1/2 teaspoons red pepper flakes (to taste)

Accompaniment

• lime wedge

Directions

1. 1

   Rice Noodles:.

2. 2

   Place wide rice noodles in a bowl and pour in enough very warm (110°F) water to totally submerge the noodles; soak until they’re pliable but still rather firm, about 30 minutes.

3. 3

   Drain thoroughly and keep in bowl, tightly covred with plastic wrap.

4. 4

   Sauce (Can be made up to one day in advance; store in refrigerator):.

5. 5

   Pour boiling water into a bowl and add tamarind, stir and mash gently for 3 minutes to soften.

6. 6

   Pour mixture through a fine mesh sieve into a bowl, pressing hard on solids; discard solids.

7. 7

   Combine fish sauce, tamarind mixture, brown sugar, granulated sugar and salt in a small saucepan and heat over moderate heat, stirring until sugar is dissolved; 1 to 2 minutes.

8. 8

   Remove from heat and set aside.

9. 9

   Pad Thai:.

10. 10

    Heat 1 tablespoon oil in wok over moderate heat until hot but not smoking.

11. 11

    Add eggs and scramble until just cooked through, about 1 minute.

12. 12

    Transfer eggs to a bowl and tear into small pieces.

13. 13

    Heat remaining oil in wok over moderately high heat until just beginning to smoke.

14. 14

    Add garlic and shallots and stir-fry until just beginningto brown, about 1 minute.

15. 15

    Add shrimp and stir-fry for 1 minute, then add optional tofu and stir-fry until shrimp is just cooked through,about 2 minutes.

16. 16

    Transfer shrimp to bowl with eggs.

17. 17

    Heat wok over moderately high heat until hot.

18. 18

    Add tamarind sauce and bring to a boil.

19. 19

    Add drained rice noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes.

20. 20

    Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoon peanuts and red pepper flakes and toss well.

21. 21

    Place Pad Thai on a platter and top with remaining 1 cup bean sprouts and sprinkle with remaining 2 tablespoons peanuts.

22. 22

    Serve with lime wedges.