Shrimp Pad Thai


9 oz rice noodles
1 tbsp tamarind paste
1 1/2 tbsp fish sauce
1 1/2 tbsp sugar
1 tbsp lime juice
4 cups broccoli
1 carrot, thinly sliced
1/2 cup vegetable oil
2 tsp garlic, minced
1 tsp ginger, grated
16 large shrimp, peeled and deveined
2 large eggs, beaten
3 green onions, sliced thin
1 cup bean sprouts
1/3 cup salted peanuts, chopped
3 tbsp chopped cilantro
1 lime, wedged
Sesame seeds, for garnish
Red pepper flakes, to taste


Boil water and set the rice noodles in the pot and cook  for a minute. Remove from heat and let sit for 6-8 minutes. Remove from water and set aside. Combine the tamarind paste, fish sauce, sugar, lime juice, and 1/4 cup of water in a bowl, whisk well and set aside. Prepare the broccoli and carrot and lightly cook in a pan filled with water and steam until almost cooked.

Set a wok on high heat for 1 minute, then add oil and heat until almost smoking. Add the garlic and ginger and saute for 30 seconds, careful to not let burn. Add in the shrimp and cook until almost done, about 2 minutes.  Transfer to a plate, leaving the oil in the pan.

Add the noodles and stir fry for 1 minute. Pour in 3/4 of the tamarind sauce and toss to coat noodles. Cook until noodles are al dente, then push to one side. Scramble the eggs, then add in the broccoli, shrimp,  carrots, green onions, bean sprouts, and half the peanuts. Toss and heat through.

Serve and garnish with remaining peanuts, cilantro, lime wedges, sesame seeds, and red pepper flakes.

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