-
1
Rice Noodles:.
-
2
Place wide rice noodles in a bowl and pour in enough very warm (110F) water to totally submerge the noodles; soak until theyre pliable but still rather firm, about 30 minutes.
-
3
Drain thoroughly and keep in bowl, tightly covred with plastic wrap.
-
4
Sauce (Can be made up to one day in advance; store in refrigerator):.
-
5
Pour boiling water into a bowl and add tamarind, stir and mash gently for 3 minutes to soften.
-
6
Pour mixture through a fine mesh sieve into a bowl, pressing hard on solids; discard solids.
-
7
Combine fish sauce, tamarind mixture, brown sugar, granulated sugar and salt in a small saucepan and heat over moderate heat, stirring until sugar is dissolved; 1 to 2 minutes.
-
8
Remove from heat and set aside.
-
9
Pad Thai:.
-
10
Heat 1 tablespoon oil in wok over moderate heat until hot but not smoking.
-
11
Add eggs and scramble until just cooked through, about 1 minute.
-
12
Transfer eggs to a bowl and tear into small pieces.
-
13
Heat remaining oil in wok over moderately high heat until just beginning to smoke.
-
14
Add garlic and shallots and stir-fry until just beginningto brown, about 1 minute.
-
15
Add shrimp and stir-fry for 1 minute, then add optional tofu and stir-fry until shrimp is just cooked through,about 2 minutes.
-
16
Transfer shrimp to bowl with eggs.
-
17
Heat wok over moderately high heat until hot.
-
18
Add tamarind sauce and bring to a boil.
-
19
Add drained rice noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes.
-
20
Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoon peanuts and red pepper flakes and toss well.
-
21
Place Pad Thai on a platter and top with remaining 1 cup bean sprouts and sprinkle with remaining 2 tablespoons peanuts.
-
22
Serve with lime wedges.
