Authentic Pad Thai

Ingredients

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

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, combine the fish sauce, soy sauce, tamarind paste, sugar, and chili flakes to create the flavorful Pad Thai sauce. Mix well and 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, about 3-4 minutes. Remove from the pan and set aside.
5. In the same pan, add the remaining tablespoon of vegetable oil. Add the diced tofu and cook until golden brown, about 5-7 minutes. Remove from the pan and set aside.
6. In the same pan, add the minced garlic and chopped green onions. Sauté for 1-2 minutes, until fragrant.
7. Push the garlic and green onions to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, about 2 minutes.
8. Add the soaked rice noodles and prepared sauce to the pan, tossing everything together until the noodles are well coated.
9. Add the cooked shrimp, tofu, and bean sprouts to the pan. Stir-fry for another 2-3 minutes, ensuring everything is heated through and the bean sprouts remain crisp.
10. Serve the Pad Thai hot, garnished with crushed peanuts and lime wedges for an extra burst of flavor.