Shrimp Pad Thai

Ingredients

• 8 oz flat rice noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 3 green onions, cut into 1-inch pieces
• 1/3 cup roasted peanuts, crushed
• lime wedges, for serving
• fresh cilantro, for garnish

Steps

1. 1

   Soak rice noodles in warm water for 20 minutes until pliable. Drain well.

2. 2

   Mix tamarind paste, fish sauce, soy sauce, brown sugar, and rice vinegar in a small bowl.

3. 3

   Heat 1 tbsp oil in a wok over high heat. Cook shrimp for 2 minutes per side until pink. Remove and set aside.

4. 4

   Add remaining oil and garlic, stir-fry for 15 seconds. Push to the side and scramble eggs in the wok.

5. 5

   Add drained noodles and pour the sauce over them. Toss and stir-fry for 2-3 minutes until noodles are tender and coated.

6. 6

   Return shrimp to the wok with bean sprouts and green onions. Toss for 1 minute.

7. 7

   Serve topped with crushed peanuts, cilantro, and lime wedges.