Pinay Makes Pad Thai HD

Serves 4-6 The Sauce 6 tightly packed tablespoons brown sugar 1/2 cup tamarind concentrate 4 Tbsp fish sauce 6 Tbsp water Pad Thai 1 package of Pad Thai rice noodles 1lb Shrimp, or as many as you’d like, peeled and deveined 1/2 red onion thinly sliced, about 3 Tbsp 4 cloves garlic, chopped 2 Tbsp dried shrimp, chopped 1 pc pressed tofu, cut into small pieces 1 tsp of chili flakes, or to taste 3 eggs 2 cups bean sprouts 1 cup green onion, cut into 2” pieces 1/2 cup chopped roasted peanuts 1 lime Cooking Instructions: 1. Soak the rice noodles in room temperature water for 10 minutes. In a bowl, combine the red onion, garlic, pressed tofu, and chili flakes. 2. Heat 2 Tbsp of oil over high heat in a wok or a large saute pan. Add the shrimp and cook until done. Set aside. 3. In the same pan, add another 1-2 tablespoons of oil. Add the red onion, garlic, pressed tofu, and chili flakes. Cook until the garlic starts to brown. Add the dried shrimp. 4. Add the drained noodles and the sauce, and keep stirring and tossing until the noodles have absorbed all the sauce. 5. Push the noodles to one side of the pan and add the eggs. Scramble the eggs gently and let the eggs set about half way. Put the noodles on top of the eggs. 6. Add the beansprouts, green onion, and half of the peanuts. Turn off the heat and toss just to mix. 7. Add the shrimp and serve with the remaining chopped peanuts.