Shrimp Pad Thai

omnivorescookbook.com

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subheading: Noodle:

4 oz (115 g) dried rice noodles , about ¼” (4 cm)-wide

subheading: Sauce:

3 tablespoons brown sugar (or palm sugar)

2 tablespoons tamarind puree (or tamarind paste)

2 tablespoons fish sauce

subheading: Stir Fry:

4 tablespoons peanut oil (or vegetable oil)

8 oz (225 g) peeled and deveined shrimp (10 to 12 medium-sized shrimp)

2 cloves garlic , minced

2 small shallots , sliced (or ½ red onion)

1 tablespoon dried shrimp (optional)

2 eggs , beaten

½ block fried tofu or baked tofu , cut to 1” (2.5 cm)-long ¼” (5 mm)-wide pieces

10 garlic chives (or 5 green onions) , sliced into 1” (2.5 cm) pieces

2 cups bean sprouts , and extra for garnish

3 tablespoons peanuts , coarsely chopped

1 lime , sliced into wedges

Directions at omnivorescookbook.com

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