Pad Thai (Thailand)
Ingredients:
- 200g rice noodles
- 200g shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup tofu, diced
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar
- 2 tablespoons vegetable oil
- Crushed peanuts and lime wedges for garnish
- Fresh cilantro for garnish
Instructions:
- Soak rice noodles in hot water until softened. Drain and set aside.
- In a wok or large skillet, heat vegetable oil over medium-high heat. Add garlic and shallots, and sauté until fragrant.
- Add shrimp and tofu, and cook until shrimp turns pink.
- Push ingredients to one side of the wok, and pour beaten eggs into the other side. Scramble until cooked.
- Add softened rice noodles to the wok.
- In a small bowl, mix together tamarind paste, fish sauce, soy sauce, and palm sugar. Pour over the noodles.
- Toss everything together until well combined and heated through.
- Add bean sprouts and toss for another minute.
- Serve hot, garnished with crushed peanuts, lime wedges, and fresh cilantro.