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Pad Thai Noodles With Shrimp
Pad Thai Noodles With Shrimp  Ingredients 8 Shrimps 25 gms Tofu (firm) 1 Egg Oil 2 Green onions 8 oz. Thai rice noodles (linguini width), or enough for 2 people 4 cloves garlic, minced 1-2 fresh Red chilies (or as much as you like!), finely sliced 2 cups Bean sprouts Ground white pepper (OR substitute black 1/2 cup Fresh Coriander/cilantro 1/4 cup Dry roasted peanuts, ground or chopped 2-3 tbsp.Oil for stir-frying (corn, sunflower, or canola are all good) Wedges of lime for serving Pad thai sauce as required Method Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak the noodles until soft enough to eat, but still firm and a little "crunchy". Drain and rinse the noodles thoroughly with cold water. Set aside.Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the shallots, garlic, and chili. Stir-fry 1 minute.Add the shrimp. Stir-fry 2-3 minutes, or until shrimp are pink and plump. Push ingredients aside, making room in the center of your wok/pan. Add another 1 Tbsp. oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute). Add the drained noodles and drizzle over the pad thai sauce Keep the heat between medium and medium-high - you want your pan hot enough to cook the noodles, but not so hot that the noodles burns. Stir-fry 4-5 minutes. Add the bean sprouts and continue stir-frying 1 more minute, or until noodles are chewy-delicious and a little bit sticky. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually add another 1-2 Tbsp). Sprinkle over the white pepper, onion, coriander, and peanuts, and garnish with lime wedges (these should be squeezed over before eating). Toss one more time and serve. Thai chili sauce can also be served on the side if desired. Pad Thai Sauce Ingredients 1/2 cup Hot water1+1/2 tbspTamarind paste (available by the jar at Asian/Indian food stores) 5 tbsp Fish sauce (available in tall bottles at Asian stores) - substitute 6 Tbsp. soy sauce if vegetarian 1 fresh Red chili, minced OR 2-4 tsp. chili sauce 5-6 tbsp Brown sugar Method Pour the hot water into a small mixing bowl or glass measuring cup. Add the tamarind paste and stir well to dissolve.Add the other ingredients and stir to dissolve. (Note that you will need all the sugar to balance out the intense sourness of the tamarind.) The sauce should taste tangy - a balance of sour, sweet, spicy, and salty. If it's still too sour for your taste, add a little more sugar. Remember that once it's distributed throughout the noodles, the sauce will no longer be so spicy or strong-tasting. 
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