Shrimp Pad Thai

  • 1/3 cup white sugar
  • 1/2 cup cane vinegar (white vinegar will do)*
  • 1/4 cup fish sauce*
  • 2 tablespoons tamarind concentrate*
  • 1/4 cup water
  • 1 (12 ounce) package dried rice noodles (thicker ones)
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 4 eggs
  • 2 carrots, juilenned
  • 1 bell pepper, julienned
  • 1 lb 51-60ct shrimp
  • 1 1/2 teaspoons salt
  • 1 1/2 cups chopped peanuts
  • 1 tablespoon paprika
  • 2 cups fresh bean sprouts
  • 1 lime, cut into wedges
  • Cilantro

  1. For the sauce: In a medium saucepan over medium heat, blend sugar, vinegar, fish sauce, water and tamarind concentrate.
  2.  In a seperate bowl soak rice noodles in cold water until soft- about 15 minutes; drain . In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add carrots and bell pepper and stir until well mixed;  add the shrimp, and noodles and stir until cooked.
  3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and paprika.
  4. Serve with lime and bean sprouts on the side.  Garnish with cilantro

  • Fish sauce, tamarind concentrate, and cane vinegar can be found at the Asian grocery.
  • If you don't want to bother with the above ingredients, some substitutions can be made: soy sauce for fish sauce, food processed lime juice and raisins for tamarind concentrate, and regular vinegar + 2 Tbs sugar to replace cane vinegar.
  • Chicken or tofu are also tasty proteins to add.

Yields 8 servings

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