- 1/4 C warm water + tamarind pulp the size of golf ball
- 1/4 C fish sauce
- 4 T palm sugar
- 1 1/2 – 2 tsp paprika powder (if you like it hot, use 2 T)
- 8 oz packaged Pad Thai noodles
- 3 T cooking oil
- 2 eggs
- 1 lb. peeled and deveined raw shrimp
- 1 T minced garlic
- 1 C bean sprouts
- 1 lime, cut into 8 wedges
- 1/2 C coarsely chopped unsalted roasted peanuts
- 2 blocks fried tofu (cut into thin pieces)
Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside. To make the pad thai sauce,Soak the tamarind pulp in warm water for 15 minutes to extract the juice. Squeeze the seeds and membrane of the tamarind pulp to get the juice.
Filter the tamarind juice for use and discard the residue. In a small sauce pan, heat up tamarind juice, fish sauce, palm sugar, and paprika powder. Lower the heat and let it simmer until the sauce thickens. Turn off the heat when it’s done.
Heat up a wok and add oil. When the oil is very hot, add the minced garlic and do a few quick stirs. Add shrimp into the wok and stir until half-cooked and then add the fried tofu pieces, noodles and pad thai sauce into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.
We served it with fried wonton wrapped shrimps and sticky-sweet chili glazed chicken wings.