Pad Thai Shrimp

Ingredients

• 10 oz, 1/4" wide rice noodle sticks

• 1/3 C boiling water

• 2 T tamarind pulp

• 2 1/2 T packed brown sugar

• 2 T Oyster Sauce

• 2 T Soy Sauce

• 1 1/2 T Fish Sauce

• 2 eggs, beaten

• 1 C fresh bean sprouts

• 1 C fresh scallions (green onions) or chives cut into thin 1in strips

• 1/2 C roasted peanuts, chopped

• 4 T avocado, grapeseed or safflower oil

• 12 oz large shrimp, peeled and tails removed (deveined if necessary)

• 1 med shallot, cut in half, thinly sliced and separated

• 6 garlic cloves, peeled, smashed and minced

• 1 t crushed red pepper flakes

• lime wedges (for serving)

• candied jalapenos, sliced thinly (for serving)

Instructions

Soak the Rice Noodles in hot (not scalding) water in a large bowl for 30 minutes. Stir to separate from sticking. The noodles should become limp but not fully done.

Make the Sauce by soaking the tamarind pulp in 1/3C boiling water in a small bowl for about 30 minutes. Stir to break up and then strain thru a fine mesh also capturing the pressed thru pulp on the underside of the strainer. Place tamarind back into the small bowl and add the brown sugar, oyster sauce, soy sauce and fish sauce. Stir to dissolve the brown sugar. Set sauce aside.

Beat the eggs in a small cup set aside

Drain the noodles in a colander, shake to drain and set aside.

In a medium bowl toss the bean sprouts, scallions and peanuts and set aside.

Set the Wok on high until almost smoking. Add 1T of oil and the shrimp. Cook 1-2 minutes until they start turning pink, but not quite done. Remove to a large bowl and set aside. Wipe out wok.

Return the wok to high heat and add 2T of oil, swirling the wok to coat. Add the garlic, shallots and chili flakes stirring until fragrant 15-30 seconds. Add the eggs and cook stirring from the edges about 20-30 seconds.

Add half of the noodles, cooking while stirring and tossing while breaking up the eggs and seasonings. About 1-2 minutes. Add 1T of oil around the edge of the wok and add the remaining noodles about another 1-2 minutes. The noodles should be somewhat dry and sizzling.

Pour half the sauce around the edges of the wok, it will sizzle and be thick, move the noodles around the edges of wok until dry, about 30 seconds. Add the remaining sauce, around the edges, stirring in about another 30 seconds.

Throw out any accumulated juices from the shrimp and add to the wok. Cook until the shrimp are done about 1-2 minutes.

Taste the noodles for doneness. If they are not done add 2 tbsp of water and cook until done. Add the sprouts, chives and peanut mixture and toss. Serve immediately with lime wedges and candied peppers.