Pad Thai

Ingredients

• • 8 oz flat rice noodles
• • 1/2 lb shrimp, peeled and deveined
• • 4 oz extra-firm tofu, cubed
• • 2 eggs
• • 1 cup bean sprouts
• • 3 green onions, sliced
• • 3 tablespoons tamarind paste
• • 2 tablespoons fish sauce
• • 1 tablespoon sugar
• • 1 tablespoon rice vinegar
• • 2 tablespoons vegetable oil
• • 3 cloves garlic, minced
• • 1/4 cup roasted peanuts, crushed
• • Lime wedges for serving
• • Fresh cilantro for garnish
• • Chili flakes (optional)

Instructions

1. Step 1: Soak rice noodles in warm water for 20-30 minutes until pliable but not soft. Drain well.
2. Step 2: Mix together tamarind paste, fish sauce, sugar, and rice vinegar to make the sauce.
3. Step 3: Heat 1 tablespoon oil in a wok over high heat. Cook shrimp for 2 minutes until pink. Remove and set aside.
4. Step 4: Add remaining oil. Fry tofu until golden on all sides, about 3 minutes. Push to one side.
5. Step 5: Crack eggs into the wok, scramble quickly, then mix with the tofu.
6. Step 6: Add garlic, cook 30 seconds. Add drained noodles and the sauce. Toss vigorously for 2-3 minutes.
7. Step 7: Add bean sprouts, green onions, and cooked shrimp. Toss to combine.
8. Step 8: Serve topped with crushed peanuts, cilantro, lime wedges, and chili flakes.