Categories: Asian

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 5-6 garlic cloves, finely chopped
• 2 tbsp chopped shallots
• 1/4 cup fish sauce
• 1/4 cup brown sugar
• 6-8 tsp Tamarind Concentrate (see recipe)
• 1/4 cup chopped chives
• 1/2 cup chopped roasted peanuts
• 1 medium egg, beaten
• 1 cup bean sprouts
• Garnish:
• 1 tbsp lime juice
• 1 tbsp Tamarind Concentrate
• 1 tbsp fish sauce
• 1/2 cup bean sprouts
• 1/2 cup chopped chives
• 1/2 cup ground roasted peanuts
• 1 lime, wedged

Directions

1. Soak the noodles in water at room temperature for 30 minutes or until soft. Drain and set aside.

2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the garlic and shallots and briefly stir-fry until they begin to change color.

3. Add the reserved noodles and all the remaining ingredients except the egg and bean sprouts, and stir-fry until hot.

4. While constantly stirring, slowly drizzle in the beaten egg.

5. Add the bean sprouts and cook for no more than another 30 seconds.

6. In a small bowl mix together all the garnish ingredients except the lime wedges.

7. To serve, arrange the Pad Thai on a serving platter. Top with the garnish and surround with lime wedges.

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