Thai Pad Thai Noodles

Ingredients

• 8 ounces flat rice noodles (pad Thai style)
• 3 tablespoons tamarind concentrate
• 3 tablespoons fish sauce
• 3 tablespoons palm sugar or light brown sugar
• 1 tablespoon rice vinegar
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 8 ounces medium shrimp, peeled and deveined
• 2 large eggs
• 6 ounces extra-firm tofu, cubed and pressed
• 2 cups bean sprouts
• 3 green onions, cut into 1-inch pieces
• 1/3 cup roasted peanuts, chopped
• 1 lime, cut into wedges
• 1/4 teaspoon crushed red pepper flakes

Method

1. 1

   Soak the rice noodles in warm water for 20 to 30 minutes, until pliable but still firm; drain well.

   20:00 · Soak noodles
2. 2

   Whisk together the tamarind concentrate, fish sauce, palm sugar, and rice vinegar in a small bowl until the sugar dissolves.

3. 3

   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
4. 4

   Add the shrimp and tofu, and cook until the shrimp turn pink, about 2 minutes.

   2:00 · Cook shrimp
5. 5

   Push the shrimp and tofu to one side of the skillet, crack the eggs into the empty space, and scramble until just set, about 1 minute.

   1:00 · Scramble eggs
6. 6

   Add the drained noodles and the tamarind sauce to the skillet, tossing constantly with tongs until the noodles soften and absorb the sauce, about 3 minutes.

   3:00 · Toss noodles
7. 7

   Add the bean sprouts and green onions, and toss for 1 more minute until just wilted.

   1:00 · Add vegetables
8. 8

   Remove from heat and divide among plates. Top with chopped peanuts, a pinch of crushed red pepper flakes, and lime wedges for squeezing.