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1
Bring a large pot of water to a boil.
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2
Once water is boiling, remove from heat and add noodles.
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3
Soak noodles until soft, but still crunchy and not cooked through.
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4
Drain and rinse with cold water and set aside.
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5
For the pad thai sauce, in a small mixing bowl, dissolve tamarind paste in hot water.
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6
Add brown sugar, fish sauce and red pepper flakes.
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7
Set aside.
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8
To prepare the pad thai, heat 2 tablespoons vegetable oil in a large frying pan or wok over medium-high heat.
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9
Add shallots, garlic and crushed red pepper flakes and stir to combine.
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10
Cook 1 minute.
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11
Add shrimp and cook 2-3 more minutes, until shrimp is pink and opaque.
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12
Push ingredients in the pan to one side of the pan and add the remaining tablespoon of vegetable oil.
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13
Add egg and scramble until cooked through.
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14
Combine cooked egg with shrimp mixture.
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15
Add cooked noodles and pad thai sauce.
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16
Toss together to incorporate sauce with noodles.
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17
Cook an additional 5 minutes.
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18
Add bean sprouts and cook an additional 2-3 minutes, until noodles are chewy and beginning to get slightly crispy.
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19
Remove from heat.
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20
Add green onions, cilantro and peanuts.
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21
Toss once more.
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22
Serve with 1-2 wedges of lime.
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23
Squeeze lime over Pad Thai prior to eating, if preferred.
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24
Enjoy!
