Shrimp Pad Thai

Ingredients

• Red pepper flakes - 1/2 teaspoon
• Brown sugar - 1 tablespoon
• Tamarind paste - 1 tablespoon
• Soy sauce - 2 tablespoons
• Fish sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Cilantro - 1/4 cup, chopped
• Peanuts - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Green onions - 4, sliced
• Bean sprouts - 1 cup
• Eggs - 2
• Garlic - 3 cloves, minced
• Shrimp - 1/2 lb, peeled and deveined
• Rice noodles - 8 oz

Instructions

1. Soak the rice noodles in warm water for about 10 minutes, or until they are soft. Drain and set aside.
2. In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes to make the sauce. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
4. Add the shrimp and garlic to the skillet and cook until the shrimp are pink and cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add another tablespoon of vegetable oil. Crack the eggs into the skillet and scramble them until they are cooked.
6. Add the drained rice noodles to the skillet and pour the sauce over them. Toss everything together until the noodles are coated in the sauce.
7. Add the cooked shrimp, bean sprouts, and green onions to the skillet. Stir-fry for another 2-3 minutes, or until everything is heated through.
8. Remove the skillet from the heat and squeeze the juice of one lime over the pad thai. Toss everything together.
9. Serve the shrimp pad thai hot, garnished with chopped peanuts and cilantro. Serve with lime wedges on the side.