Pad Thai

Pad Thai

1 package Pad Thai noodles

4 tablespoons tamarind paste

4 tablespoons palm sugar, grated

4 tablespoons fish sauce

1 teaspoon dried chili flake

4 tablespoons peanut oil

4 shallots, julienned (cut into thin strips)

6 garlic cloves, minced

½ block firm tofu, drained, pressed overnight and cut into cubes

1 egg, whisked

12 each 16/20 Shrimp, peeled and deveined

1 cup bean sprouts

1/2 cup cilantro leaves, chopped

1/2 cup chopped peanuts

Lime wedges, for serving

Soak the Pad Thai noodles according to package instructions and toss in a little sesame oil. Set aside.

In a small bowl, combine the tamarind, fish sauce and chilies and stir fry.

Heat a large wok over high heat. Add the oil. Add the shallots and garlic stirring, add the tofu, half of the noodles and sauce and cook until the noodles begin soaking up the sauce. You can add a few more noodles if you have a lot of extra sauce. Push everything to one side of the pan and add the egg and shrimp. Begin scrambling the egg, then begin incorporating the egg into the noodles. Add the bean sprouts and fry everything together for a minute or two. Remove from the heat. Garnish with the cilantro, chopped peanuts and lime wedges before serving.