Ingredients
Sauce:
½ cup water
4 tbs tamarind paste
½ cup sugar
¼ cup fish sauce
1 tbs peanut butter
1 tsp siracha sauce, or fresh chilies
Pad Thai:
½ lb Rice noodles
½ cup peanut/veggie oil
4 shallots, sliced thin
2 cloves garlic
2 eggs
½ cup Green onions
½ Bell Peppers
½ Sugar snap Peas
2 lbs shrimp
2 tbs Chopped peanuts
¼ cup chopped cilantro
juice of 1 Lime
Preparation
To prep noodles, put in a glass bowl with boiling hot water, cover in plastic wrap until softened - about 7 minutes.
Meanwhile, in a wok, mix water, tamarind, sugar, peanut butter, and fish sauce. Cook down on medium-high for a few minutes until sugar has melted. Add siracha, then pour into bowl for reserve.
Heat up the oil in the wok, at medium-high, and add shallots, garlic, and cook until somewhat softened. Add the eggs and scramble. Add the bell peppers, sugar snap peas, and shrimp and cook until shrimp are firm (3-5 minutes). After the shrimp are cooked, add the noodles, sauce, and lime juice and stir until thoroughly mixed. Top with chopped peanuts, green onions, and cilantro. Serve warm.
