Pad Thai

This is from my favorite, Americas Test Kitchen Healthy Family Cookbook. This was for my hubby and he loved it. He said he would have liked a pinch more spice. Even my 2 and a half year old ate her bowl of this all gone! I did prep everything in bowls before cooking with you really have to do for this one. I should have gotten the 4 quarts of water boiling and the rice noodles cooking while I prepped. Once you are done prepping this recipe went SO fast. Hope you try it.

Pad Thai
Serves 4

Sauce
2 Tbsp tamarind paste or tamarind substitute
3/4 c boiling water (boil, then measure)
3 Tbsp fish sauce
3 Tbsp sugar
1 Tbsp canola oil
1 Tbsp rice vinegar
1/4 tsp cayenne pepper

Noodles, Shrimp, and Garnish
8 oz (1/4 inch wide) dried flat rice noodles
1 Tbsp canola oil
12 oz medium shrimp (40-50 per pound) peeled and deveined - I bought what was on sale
1 shallot, minced
3 garlic cloves, minced
2 large eggs, lightly beaten
6 oz bean sprouts (about 3 cups)
4 scallions, sliced on the bias
salt
1/4 c minced fresh cilantro
2 Tbsp chopped, roasted, unsalted peanuts
lime wedges (for serving)

1. For the sauce: Soak the tamarind paste in the boiling water until softened, about 10 min. Push the mixture through a fine mesh strainer into a bowl, removing the seeds and fibers and extracting as much pulp as possible. Whisk the fish sauce, sugar, oil, vinegar, and cayenne into the tamarind liquid. (Discard the strained seeds and fibers)

2. For the noodles, shrimp and garnish:
Bring 4 quarts of water to a boil in a large pot. Off the heat, add the noodles and let stand, stirring occasionally, until softened but not fully cooked, about 10 min. Drain the noodles and leave them in the colander.

3. Heat 1 1/2 tsp of the oil in a 12 inch nonstick skillet over high heat until just smoking. Add the shrimp and cook, stirring occasionally, until the shrimp are pink, curled, and browned around the edges, about 3 min. Transfer to a bowl.

4. Add the remaining 1 1/2 tsp oil to the skillet and return to medium heat until shimmering. Add the shallot and garlic and cook until lightly browned, about 1 1/2 min. Stir in the eggs and cook, stirring constantly, until scrambled but still moist, about 20 seconds.

5. Add the softened noodles and sauce, increase the heat to high, and cook, tossing gently, until the noodles are evenly coated, about 1 min.

6. Add the cooked shrimp, sprouts, and scallions to the skillet and cook, tossing gently, until the shrimp are heated through and the noodles are tender, about 2 min. Season with salt to taste and sprinkle with the cilantro and peanuts. Serve with lime wedges.