Pad Thai

Ingredients

• Chili flakes (1/2 teaspoon)
• Sugar (1 tablespoon)
• Tamarind paste (2 tablespoons)
• Soy sauce (2 tablespoons)
• Fish sauce (3 tablespoons)
• Vegetable oil (2 tablespoons)
• Peanuts (1/4 cup, crushed)
• Lime (1, cut into wedges)
• Bean sprouts (1 cup)
• Green onions (4, chopped)
• Garlic (3 cloves, minced)
• Eggs (2)
• Firm tofu (4 oz, cubed)
• Shrimp (1/2 lb, peeled and deveined)
• Rice noodles (8 oz)

Instructions

1. Soak the rice noodles in warm water for about 15 minutes, or until they are soft. Drain and set aside.
2. In a small bowl, mix together the fish sauce, soy sauce, tamarind paste, sugar, and chili flakes to make the sauce. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
4. Add the shrimp and cook until pink and cooked through. Remove from the pan and set aside.
5. In the same pan, add another tablespoon of vegetable oil. Add the tofu and cook until golden brown. Remove from the pan and set aside.
6. In the same pan, add the minced garlic and chopped green onions. Cook for 1-2 minutes, until fragrant.
7. Push the garlic and green onions to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked.
8. Add the soaked rice noodles to the pan, followed by the sauce. Toss everything together until well coated.
9. Add the cooked shrimp, tofu, and bean sprouts to the pan. Stir-fry for another 2-3 minutes, until everything is heated through.
10. Serve the Pad Thai hot, garnished with crushed peanuts and lime wedges.