PAD THAI

 ½ lb. dried thin rice noodles

6 T. fish sauce

6 T. tamarind concentrate

¼ C. palm sugar

¼ C. vegetable oil

½ lb raw shrimp

1 C. tofu, cut into little chunks

5 cloves garlic, finely chopped

3 shallots, thinly sliced

3 eggs

3 C. bean sprouts

Garnish

2/3 C. chopped unsalted roasted peanuts

1 lime, cut into small wedges

A few short cilantro sprigs

4 green onions

Soak the dried noodles in lukewarm tap water for 40 minutes, or until the noodles are limp but still firm to the touch.  While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar and stir well to dissolve the sugar.  

When the noodles have softened, drain and set aside.  Heat a wok over high heat until it is smoking hot. Add 1 T of oil and quickly stir fry the shrimp until they are pink and almost cooked through.  Salt lightly with a sprinkling of fish sauce and remove them from the wok.  

Swirl in another few tablespoons of oil to coat the wok and wait 20-30 seconds for it to heat.  Add the tofu, frying 1-2 minutes, or until the pieces turn golden.  Add garlic and stir fry with the tofu for 15-20 seconds.  Follow with the sliced shallots and cook for another 15 seconds or so.  

Add the noodles and toss well with the ingredients in the wok.  Stir fry 1-2 minutes and when most of the noodles have changed texture and softened, push up the mass along one side of the wok.  Add another tablespoon of oil to the cleared area and then crack the eggs onto it and scramble lightly.  When the eggs have set, cut into small chunks with the spatula and toss into the noodles.  

Add the sweet and sour seasoning mixture.  Stir well to evenly  coat the noodles.  IF noodles still seem too firm, add a little water.  Adjust seasonings according to taste ie, more fish sauce or sugar. When the noodles are cooked to your liking, toss in the bean sprouts, half of the chopped peanuts and shrimp.  Stir until bean sprouts are partially wilted and then remove from heat and transfer to platter.  Garnish with cilantro, remaining peanuts, lime wedges, green onions and more bean sprouts if desired.  Enjoy