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. 

Notes:

• 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