Shrimp Pad Thai

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

1/2 cup fish sauce
2/3 cup tamarind
3/4 cup palm sugar (or light
brown sugar)
5 tsp garlic, minced
4 tbsp vegetable oil, divided
3/4 cup thinly sliced tofu (extra firm)
3/4 cup baby shrimp
1 egg, lightly beaten
1/2 cup red onion, thinly sliced
1/2 cup carrots, cut into matchsticks
5 tsp garlic, minced
1/2 pkg flat rice noodles, soaked in
lukewarm water until just pliable
3/4 cup green onion, sliced thinly
on a bias
3/4 cup toasted peanuts, chopped
Lime wedges

Sauce: In a small saucepan, heat the fish sauce, tamarind, palm sugar and first amount of garlic over medium heat, until the sugar has dissolved.

Stirfry: Heat half the oil in a wok or large frying pan on high heat, and sauté tofu for 3-4 minutes. Remove tofu and set aside. Add shrimp to the pan and sauté for about 1-2 minutes. Remove and set aside with the tofu. Heat half the remaining oil and quickly scramble the egg. Remove and set aside. Heat the remaining oil, then add red onions and carrots, sauté for about 30 seconds and add garlic. Stir fry quickly so the garlic doesn’t burn. Add the noodles and stir for about 30 seconds. Add half the sauce and stir to coat the noodles. Add the tofu and shrimp and continue to cook for 3-4 minutes. Test the noodles. If they are still a little too firm, add more sauce and cook a little longer. Remove from heat and top noodles with green onion, peanuts, scrambled egg and lime wedges.