Pad Thai (Thai Fried Noodles)

Recipe:

4 cups of fresh flat noodles (from Asian Grocery store)

1 cup of bean sprouts

1 cup of shrimps

2 eggs beaten

1 oz tamarind paste soaked in 3/4 cup boiled water

1 cup scallions cut up in 1 inch

2 tbs of fish sauce

2 tbs of palm sugar

2 tbs of peanut oil and 1 more tbs for frying egg

1 tbs rice vinegar

1/2 cup of chopped peanuts

1/2 of lime wedge

Freshly ground dried chilies

2 tbs chopped garlics

Directions:

Soak the tamarind paste in boiling water and set aside.

Blanched rice noodles in boiling hot water and quickly remove to a colander to remove excess water.

Press the tamarind through a sieve to remove solids. Set the tamarind aside.

Mix the fish sauce, rice vinegar and palm sugar.

In a hot wok, add the peanut oil. Saute the garlic, shrimp and add the rice noodles. Fry for about 3 mins. Add the fish sauce mixture.

Push the noodles to the side of wok and in the middle of wok, add a tbs of peanut oil to fry the beaten egg. When egg is done about 1 min, bring the noodles to fry together. Add the bean sprouts and scallions. Fry for a min but do not overcook the bean sprouts.

Taste and add fish sauce if needed.

Garnish with peanuts, dried chilies and lime wedge. Serve immediately !