Ingredients: (2 servings)
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)
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.
Pad Thai from Indochine Cuisine
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