Charity may have to help me out with my memory here, but I believe this dish was made for us by an exchange student from Thailand. I think we left out the tofu, but don't hold me to that. Squeeze on a little fresh lime juice before eating. It will make your taste buds dance.
Pad Thai
7 oz rice noodles
1/4 cup tamarind juice
1 1/2 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp sugar
1/2 tsp paprika (optional)
2 tbsp vegetable oil
1 tbsp minced garlic
shrimp
2 oz tofu, cubed
1 egg beaten
1/2 cup bean sprouts
1/4 cup crushed peanuts
cilantro
lime wedges
Soak rice noodles in cold water at least one hour. Drain. In a separate bowl combind tamarind juice, fish sauce, rice vinegar, sugar, and paprika. Set aside.
Heat oil in wok, add garlic, saute 30 seconds. Add shrimp, tofu, and egg. Stir fry 1 minute until egg is scrambled. Add rice noodles and tamarind mixture. Stir fry all ingredients until well cooked and combined. Add bean sprouts, sprinkle with peanuts and top with cilantro and lime.
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