Pad Thai

• 8 oz rice noodles (8mm wide) (soaked in cold water 30 min)
• ¾ lb shrimp (peeled and deveined)
• 4 oz extra-firm tofu (pressed and cubed)
• 3 eggs
• 1 ½ cup bean sprouts
• 4 green onions (sliced)
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 3 tbsp vegetable oil
• ¼ cup roasted peanuts (crushed)
• 1 lime wedges (for serving)

How to Make It

1. 1

   Mix tamarind, fish sauce, and sugar for the sauce. Taste and adjust balance.

2. 2

   Heat wok over high heat with oil. Fry tofu until golden. Add shrimp and cook until pink. Remove.

3. 3

   Add noodles and sauce. Toss and cook until noodles are just tender, 2-3 minutes.

4. 4

   Push noodles to one side, scramble eggs in the space, then mix together.

5. 5

   Return shrimp and tofu. Add bean sprouts and half the green onions. Toss briefly.

6. 6

   Serve topped with peanuts, remaining green onions, and lime wedges.