The Best Pad Thai

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (7 ounce) package medium size rice sticks
• 1/4 cup tamarind juice
• 1/2 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 3 teaspoons tomato ketchup
• 2 tablespoons vegetable oil
• 1 tablespoon garlic, minced
• 6 shrimp, shelled and deveined
• 2 ounces tofu, cubed
• 1 egg, lightly beaten
• 1/2 cup bean sprouts
• 1/4 cup unsalted peanuts, crushed
• cilantro
• lime wedge

Recipe

• 1 optional garnishes: sprigs of fresh cilantro and lime wedges
• 2 soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). drain and set aside.
• 3 in a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and ketchup. set aside. heat oil in a wok, add garlic. sauté for 30 seconds until garlic is fragrant. add shrimp, tofu and egg. stir-fry for 1 minute, until egg is scrambled. add rice noodles and tamarind juice mixture. stir-fry all ingredients until well cooked and combined. serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.