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Author Notes: Thai food has never been so easy and quick! Bring the authentic taste of Thailand to your house with this simple and delicious Pad Thai! —mtlabor
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 4 tablespoons vegetable oil
- 1-2 tablespoons tamarind concentrate
- 8 ounces thick rice noodles
- 2 eggs
- salt and pepper to taste
- 1 pound medium shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 jalapeno, seeded and minced
- small handful honey roasted peanuts, chopped
- small handful cilantro, chopped
- In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
- Soak the rice noodles in hot tap water for about 20 minutes, or until they start to soften but not fully tender. Drain and set aside.
- Beat the eggs with a pinch of salt in a small bowl and set aside. (There's lots of things to set aside, aren't there? Makes it easier in the end because the cooking of this dish is fairly quick)
- In a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the shrimp and season with salt and pepper. Cook for about 2 to 3 minutes, or until the shrimp start to turn pink with browned edges. Remove shrimp and set aside.
- Add remaining 1 tablespoon of oil to skillet. Add garlic, shallot, and jalapeno. Cook over medium heat and stir continuously for about 1 minute. Add eggs to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the rice noodles and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
- Add 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes.
- Dish out onto hot plates and top with remaining peanuts and garnish with cilantro.
- This recipe is a Community Pick!
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