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1
Put the boiling water into a cup or small bowl.
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2
Add tamarind and soak it in the boiling water fir 10-20 minutes.
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3
Using a sieve strain the tamarind mixture into a bowl, separating the seeds from the liquid.
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4
Squeeze out as much water from the pulp as possible.
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5
Put the pulp into a bowl.
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6
To the tamarind pulp add fish sauce, rice vinegar, sugar, cayenne pepper and 2 tablespoons sesame oil.
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7
Set aside.
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8
2.
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9
Cook noodles according to package directions, but under cook them by a couple of minutes.
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10
When done, pour off the hot water, rinse them with cold water, drain and set aside.
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11
3.
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12
In a small bowl beat eggs with a pinch of salt.
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13
4.
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14
Heat a wok over high heat and add 1 tablespoon sesame oil.
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15
When the oil is hot, add shrimp, sprinkle with salt and cook until cooked through (about 3-4 minutes).
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16
Set shrimp aside in a bowl.
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17
5.
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18
Add 1 tablespoon sesame oil to the wok and add shallots and garlic.
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19
Cook until they are just starting to brown, 1-2 minutes.
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20
Move the shallots and garlic to the side of the wok and add the eggs to the pan.
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21
Stirring constantly, cook until eggs are just starting to set, less than 30 seconds.
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22
6.
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23
Add rice noodles to the wok and toss to combine everything.
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24
Add sauce mixture, mixing to combine.
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25
Cook over high heat, stirring constantly until the noodles are coated in the sauce.
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26
7.
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27
Add 1/4 cup peanuts, bean sprouts, shrimp and half the scallions to the pan.
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28
Continue to cook, while tossing the mixture until noodles are cooked through, 1-2 minutes.
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29
8.
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30
Serve the pad thai sprinkled with remaining peanuts, scallions and the cilantro.
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31
Drizzle with a squirt of juice from the lime wedges.
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32
Recipe adapted from Pink Parsley.
