Shrimp Pad Thai

Ingredients:

• 8 oz (225g) rice noodles
• 2 tablespoons (30ml) vegetable oil
• 3 cloves garlic, minced
• 12 oz (340g) shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 4 oz (115g) firm tofu, cut into small cubes
• 1 cup (100g) bean sprouts
• 1/4 cup (60ml) fish sauce
• 3 tablespoons (45ml) tamarind paste
• 2 tablespoons (30g) palm sugar or brown sugar
• 1/4 cup (35g) roasted peanuts, chopped
• 2 green onions, sliced
• 1 lime, cut into wedges
• 1/4 cup (10g) fresh cilantro, chopped

Instructions:

1. Soak the rice noodles in warm water for 20-30 minutes until softened. Drain and set aside.
2. In a small bowl, mix together the fish sauce, tamarind paste, and palm sugar until the sugar is dissolved. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and stir-fry for about 30 seconds until fragrant.
4. Add the shrimp and tofu to the pan, stir-fry until the shrimp turns pink and is cooked through, about 2-3 minutes. Remove and set aside.
5. In the same pan, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble until just set.
6. Add the drained noodles to the pan, along with the fish sauce mixture. Toss well to coat the noodles evenly.
7. Return the shrimp and tofu to the pan, and add the bean sprouts. Stir-fry everything together for another 2 minutes until heated through.
8. Transfer the Pad Thai to a serving plate. Sprinkle with chopped peanuts, green onions, and cilantro.
9. Serve immediately with lime wedges on the side for squeezing over the top.

Notes:

For a vegetarian version, replace shrimp with extra tofu and use soy sauce instead of fish sauce. Adjust the spice level by adding chili flakes or fresh chili peppers. Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in a skillet.