Shrimp Pad Thai

Ingredients

• 4 cups cooked rice noodles
• 1 cup boiling water
• 2 Tablespoons tamarind paste
• 4 Tablespoons fish sauce
• 4 Tablespoons brown sugar
• 3 Tablespoons vegetable oil
• 2 eggs, scrambled
• 4 cloves garlic, minced
• 1 onion, diced
• 500 grams raw shrimp, peeled, deveined and cut into 1/2 inch pieces
• 200 grams firm tofu, cut into 1/2 inch pieces
• 2 cups bean sprouts, rinsed and dried
• 1/4 cup green onion, cut into 1/2 inch pieces
• 1/2 cup unsalted peanuts, crushed
• 2 teaspoons red chili flakes
• 2 limes, cut into wedge

Directions

1. In small saucepan, mix together boiling water and tamarind paste until well mixed.
2. Add fish sauce and brown sugar and cook for 3-4 minutes until sugar is dissolved.
3. In large wok, heat vegetable oil to medium high heat.
4. Add garlic and onion and shrimp and fry for 2-3 minutes.
5. Add tofu and cook an additional 2 minutes.
6. Add rice noodles and sauce from saucepan and cook, stirring to mix well, for 2 to 3 minutes.
7. Reduce heat and add bean sprouts, green onion, peanuts and red pepper flakes.
8. Toss well and serve with lime wedges.