Phat Thai

Ingredients

• Salt - To taste
• Sriracha sauce - 1 tablespoon
• Sugar - 2 tablespoons
• Tamarind paste - 2 tablespoons
• Fish sauce - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Peanuts - 1/4 cup, crushed
• Lime - 1, cut into wedges
• Green onions - 4, chopped
• Bean sprouts - 1 cup
• Garlic - 3 cloves, minced
• Eggs - 2
• Firm tofu - 4 oz, cubed
• Shrimp - 1/2 lb, peeled and deveined
• Rice noodles - 8 oz

Instructions

1. Soak the rice noodles in warm water for about 15 minutes, or until they are soft. Drain and set aside.
2. In a small bowl, mix together the fish sauce, tamarind paste, sugar, and sriracha sauce to make the sauce. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
4. Add the shrimp and cook until they turn pink and are cooked through. Remove from the pan and set aside.
5. In the same pan, add another tablespoon of vegetable oil and the minced garlic. Cook for about 1 minute, until fragrant.
6. Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until they are cooked.
7. Add the tofu, bean sprouts, and green onions to the pan. Cook for about 2 minutes, until the tofu is heated through.
8. Add the drained rice noodles and the sauce to the pan. Toss everything together until well coated in the sauce.
9. Add the cooked shrimp back to the pan and toss to combine.
10. Remove from heat and serve hot, garnished with crushed peanuts and lime wedges.