Pad Thai - boiling water

Method

• Put the boiling water into a cup or small bowl.
• Add tamarind and soak it in the boiling water fir 10-20 minutes.
• Using a sieve strain the tamarind mixture into a bowl, separating the seeds from the liquid.
• Squeeze out as much water from the pulp as possible.
• Put the pulp into a bowl.
• To the tamarind pulp add fish sauce, rice vinegar, sugar, cayenne pepper and 2 tablespoons sesame oil.
• Set aside.
• 2.
• Cook noodles according to package directions, but under cook them by a couple of minutes.
• When done, pour off the hot water, rinse them with cold water, drain and set aside.
• 3.
• In a small bowl beat eggs with a pinch of salt.
• 4.
• Heat a wok over high heat and add 1 tablespoon sesame oil.
• When the oil is hot, add shrimp, sprinkle with salt and cook until cooked through (about 3-4 minutes).
• Set shrimp aside in a bowl.
• 5.
• Add 1 tablespoon sesame oil to the wok and add shallots and garlic.
• Cook until they are just starting to brown, 1-2 minutes.
• Move the shallots and garlic to the side of the wok and add the eggs to the pan.
• Stirring constantly, cook until eggs are just starting to set, less than 30 seconds.
• 6.
• Add rice noodles to the wok and toss to combine everything.
• Add sauce mixture, mixing to combine.
• Cook over high heat, stirring constantly until the noodles are coated in the sauce.
• 7.
• Add 1/4 cup peanuts, bean sprouts, shrimp and half the scallions to the pan.
• Continue to cook, while tossing the mixture until noodles are cooked through, 1-2 minutes.
• 8.
• Serve the pad thai sprinkled with remaining peanuts, scallions and the cilantro.
• Drizzle with a squirt of juice from the lime wedges.
• Recipe adapted from Pink Parsley.