Pad Thai

Ingredients

• Rice noodles (8 ounces)
• Salt (1/4 teaspoon)
• Sriracha sauce (1 tablespoon (adjust for spice preference))
• Sugar (1 tablespoon)
• Tamarind paste (2 tablespoons)
• Fish sauce (3 tablespoons)
• Vegetable oil (2 tablespoons, divided)
• Peanuts (1/4 cup, crushed (for garnish))
• Lime (1, cut into wedges)
• Green onions (1/2 cup, sliced)
• Bean sprouts (1 cup)
• Garlic (3 cloves, minced)
• Eggs (2, beaten)
• Firm tofu (8 ounces, diced)
• Shrimp (8 ounces, peeled and deveined)

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, whisk together the fish sauce, tamarind paste, sugar, and sriracha sauce to create the Pad Thai sauce. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove from the pan and set aside.
4. In the same pan, add the remaining tablespoon of vegetable oil and the minced garlic. Sauté for about 1 minute, until fragrant.
5. Push the garlic to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the garlic.
6. Add the diced tofu, bean sprouts, and sliced green onions to the pan. Cook for about 2 minutes, until the tofu is heated through.
7. Add the drained rice noodles and the prepared Pad Thai sauce to the pan. Toss everything together until the noodles are well coated in the sauce.
8. Add the cooked shrimp back to the pan and toss to combine with the noodles and vegetables.
9. Remove from heat and serve hot, garnished with crushed peanuts and lime wedges.