Pad Thai

Ingredients: (2 servings)
1 Tbsp vegetable oil
1 egg
8-10 shrimp, de-veined and shelled
3 cups rice noodles, softened in water (about ¼ package dried noodle sticks)
4 Tbsp Tamarind Sauce
2 stems of scallions or chives cut into 1-inch lengths
½ cup bean sprouts or thinly sliced cabbage
½ tsp paprika
1 wedge of lime
1 Tbsp ground roasted peanuts (optional)

Cooking instructions:
Pour boiling water over dried noodles until covered. Let noodles soften for 10 minutes. 1. Drain, rinse with cold water and set aside.
Heat wok or stir-fry pan until hot at med-high heat.
Add oil, then egg and scramble until cooked.
Add shrimp and cook until partially done (about 30 seconds).
Add noodles; toss until soft and noodles start to clump together (about 60-90 seconds).
Add Tamarind Sauce; stir until shrimp is cooked.
Add scallions, bean sprouts or cabbage, and paprika; mix until heated through (about 10 sec).
Serve with a wedge of lime and roasted peanuts.