Shrimp Pad Thai

SpoonFed: Via Epicurious

51206860

INGREDIENTS 

For the seasoning sauce:

  • 1/3 cup water
  • 4 teaspoons prepared tamarind paste, preferably unsweetened, such as Neera’s or Rani brands*
  • 1/3 cup palm sugar or packed dark brown sugar
  • 1/3 cup Asian fish sauce (also called nam pla or nuoc mam)
  • 1/4 teaspoon salt

For serving:

  • 4 1/2 ounces (about 1 1/2 cups) fresh mung bean sprouts
  • 2 limes, each cut into 6 wedges
  • 1/4 cup salted dry-roasted peanuts, coarsely chopped
  • 1/3 cup Asian fish sauce (also called nam pla or nuoc mam)
  • 1/3 cup granulated sugar
  • 1/3 cup crushed red pepper

For the rice noodles:

  • Boiling water for soaking noodles
  • 12 ounces dried flat rice noodles (slender linguine-width; sometimes called pad thai noodles or stir-fry noodles)

For stir-frying the pad thai:

  • 2 tablespoons chopped garlic (about 4 large cloves)
  • 2 tablespoons chopped shallots or onion
  • 12 ounces peeled and deveined small or medium shrimp, patted dry
  • 3 large eggs, beaten well
  • 4 1/2 ounces (about 1 1/2 cups) fresh mung bean sprouts
  • 2 bunches scallions, greens only, cut into 1-inch pieces (about 1 cup)
  • 1/2 cup salted dry-roasted peanuts, coarsely chopped
  • 5 tablespoons vegetable oil
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