Shrimp Pad Thai

This is my healthified Pad Thai. (If there is such a thing.) I can at least guarantee than it's better for you than what you'll get at the local Thai diner and it'll satisfy your slippery-sweet noodle craving. I only recently discovered the pleasure of Pad Thai. I didn't have the most adventurous taste buds as a child and so I missed out.

Some recipes take several tries to get right. This was the case with this Pad Thai. My first attempt resulted in a gloppy mess of sticky rice noodles. The second time around the noodles were just right, but the sauce was lacking something. Third time was truly the charm- I mastered the salty sweet sauce and managed silky smooth noodles! I stuck with shrimp but you could easily add extra-firm diced tofu (make sure it is low-moisture) or substitute chicken.

The key to working with a wok is having everything prepped and ready to go. Once you start, there will be no time to stop and chop this or measure that. A few distracted seconds and something could go wrong. Don't be nervous to try making Pad Thai- just be prepared!

INGREDIENTS
8 oz. raw shrimp, shelled and deveined (and/or you could use low-moisture tofu)
7 oz. brown rice noodles (Fettucine/pad Thai style)
1-2 Tbsp. peanut oil
1 shallot, sliced
2 cloves garlic, minced
2 eggs, lightly beaten
green onions, sliced (or chives)
bean sprouts
cilantro, chopped
salted roasted peanuts, crushed
lime, sliced (for serving)

Sauce:
2 Tbsp. brown sugar
2 Tbsp. tamarind paste (concentrate)
2 Tbsp. water
2 Tbsp. fish sauce
1/2 tsp. chili paste (more or less to taste)
1 Tbsp. lime juice

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook noodles according to package directions (mine took 10-12 minutes). Drain and immediately rinse under cold water (this will keep them from sticking together). Set aside.

2. Meanwhile, prepare the sauce by whisking to combine the brown sugar, tamarind paste, water, fish sauce, chili paste, and lime juice in a small bowl. Set aside.

3. Once your noodles are cooked and all of your ingredients prepped, preheat 1 Tbsp. peanut oil in a  large skillet or wok over medium-high heat. Add the shallot and cook, stirring often, until tender. Add the garlic and cook for 1 minute. (If the garlic or shallots are burning reduce the heat.) Add the shrimp (and/or tofu) and cook for several minutes until opaque. Remove the shallot, garlic, and shrimp to a plate and set aside.

4. Return the wok to the heat and add another splash of peanut oil, if needed. Pour in the beaten egg and rotate the pan so the eggs spread out like a crepe. Cook until the egg is just done. Roll it up and remove the egg to the same plate and set aside. (You can slice up the egg in the skillet after it cooks or on the plate before returning it to the pan.)

5. If necessary, add another splash of peanut oil to the wok. Add the noodles and pour in the sauce. Toss and cook for several minutes until the sauce thickens slightly. Return the shallot, garlic, shrimp, and egg to the pan. Throw in a handful of green onions, bean sprouts, cilantro, and peanuts. Toss to coat.

6. Remove from the heat and serve immediately, topped with another sprinkling of green onions, bean sprouts, cilantro, and peanuts, and lime wedges on the side.

Serves 2.

(Adapted from Sophistimom and My Cooking Hut)