Pad Thai

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 ounces dried rice noodles
• 10 1/2 ounces raw jumbo shrimp
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 6 tablespoons vegetable oil
• 3 garlic cloves, finely chopped
• 2 eggs, beaten
• 3 ounces chinese cabbage
• 1/4 teaspoon chili flakes
• 2 tablespoons ground dried shrimp
• 3 tablespoons roasted peanuts
• 6 ounces bean sprouts
• 3 scallions, chopped into short lengths
• 1 red chile, deseeded and cut into thin strips
• 4 sprigs cilantro
• 1 lime wedge

Recipe

• 1 soak the noodles in hot water for 1-2 minutes, then drain and set aside.
• 2 peel and de-vein the shrimp, leaving the tail end and the head still on.
• 3 combine the tamarind, fish sauce and palm sugar in a bowl.
• 4 heat 3 tablespoons of vegetable oil in a wok. add in the garlic, stir-frying for 1 minute, then add in the shrimp and stir-fry for 1-2 minutes.
• 5 add in the remaining oil and mix in the beaten egg. fry for a few seconds.
• 6 add in the soaked noodles and stir-fry for 1 minute.
• 7 add in the tamarind mixture, 1½ tablespoons of roasted peanuts, chili flakes and dried shrimp and stir-fry for 2-3 minutes.
• 8 add in hahlf of the bean sprouts, two-thirds of the chopped scallions and the chinese leaves and stir-fry for 1-2 minutes.
• 9 transfer the noodles to a serving plate and sprinkle with the remaining bean sprouts and scallions. garnish with the red chili and cilantro and serve at once with the lime wedge.