Servings: 4
Ingredients
8 ounces pad Thai rice noodles
1 tablespoon tamarind paste
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon grated palm sugar or light brown sugar
1 Pinch red pepper flakes
3 tablespoons vegetable oil
2 garlic cloves, minced
2 scallions, thinly sliced, greens reserved for garnish
One 1-inch piece ginger, peeled and minced
1 cup broccoli florets
8 ounces medium shrimp, peeled and deveined
1 cup bean sprouts
4 ounces pressed tofu, julienned
2 eggs, beaten
Instructions
1. 1. In a medium bowl, cover the noodles with boiling water. Let sit until tender, 15 to 20 minutes, then drain.
2. 2. In a small bowl, whisk together the tamarind, fish sauce, lime juice, sugar and pepper flakes.
3. 3. In a wok, heat the vegetable oil over medium-high heat. Add the garlic, scallions and ginger, and cook, stirring constantly until aromatic, 1 to 2 minutes. Add the broccoli and cook until tender, 3 to 4 minutes. Add the shrimp, bean sprouts and tofu, and cook until the shrimp is opaque, 2 to 3 minutes.
4. 4. Push the contents to one side of the wok and pour the eggs onto the other side. Quickly scramble the eggs until set, about 1 minute, then incorporate with the vegetables and shrimp. Add the noodles and the reserved tamarind mixture, and toss until evenly coated and the sugar has dissolved, 2 minutes more.
5. 5. Divide between plates and garnish with chopped peanuts and cilantro leaves, then serve with lime wedges.