Pad Thai

Serves 4

2 Tbsp tamarind paste
¾ c boiling water
3 Tbsp fish sauce
1 Tbsp rice vinegar
3 Tbsp sugar
¾ tsp cayenne
4 Tbsp veg oil
8 oz dried rice stick noodle, ¼ -inch wide
2 lg eggs
Salt
12 oz med shrimp, (40-50 per pound), peeled & deveined
3 garlic cloves, pressed
1 med shallot
2 Tbsp dried shrimp, chopped fine (optional)
2 Tbsp chopped Thai salted preserved radish (optional)
6 Tbsp chopped unsalted roasted peanuts
3 c bean sprouts
5 med green onions, green part only, sliced on diagonal
¼ c cilantro leaves, loosely packed
Lime wedges for serving

Rehydrate tamarind in boiling water for 10 min. Push through strainer to remove seeds and fibres. Or use tamarind concentrate: mix 1 Tbsp with 2/3 c hot water.

Stir tamarind with fish sauce, rice vinegar, sugar, cayenne & 2 Tbsp oil.

Cover rice sticks with hot water until softened but not tender, 20min. Drain and set aside.

Beat eggs w/ 1/8 tsp salt in small bowl. Set aside.

Heat 1 Tbsp oil in pan until beginning to smoke. Add shrimp and sprinkle with 1/8 tsp salt. Cook until shrimp are opaque and browned, about 3 min. Set aside.

Add 1 Tbsp oil to same pan. Add garlic, shallot and saute over med heat until golden brown, about 1 ½ min. Add eggs and stir vigorously until scrambled and barely moist, 20 sec. Add rice noodles, dried shrimp, radish. Toss. Pour tamarind mixture over noodles, increase heat to high and cook, tossing constantly until noodles are coated evenly.

Scatter ¼ c peanuts, bean sprouts, all but ¼ c green onion and cooked shrimp over noodles. Continue to cook, tossing, until noodles are tender. Add water if noodles are not yet tender.

Transfer to platter, sprinkle with remaining green onion, peanuts and cilantro.