Easy Pad Thai
Ingredients
  • 18-ounce package pad thai rice noodles
  • 2-1/2TBSP tamarind paste
  • 2-1/2TBSP filtered water
  • 1-1/2TBSP fish sauce
  • 1TBSP coconut palm sugaror jaggery powder
  • 1TBSP sesame oil
  • 1 egg(s)large, beaten with a fork
  • 1cup mung bean sprouts
  • 3 scallionschopped
  • 1/4 cup roasted peanutscrushed
  • red pepper flakesoptional, to taste
  • 1 limecut into wedges
  • 8oz shrimp, cooked OR firm tofu, cubed(optional)
  • 1TBSP lemongrass
Instructions
  1. Cook noodles according to package instructions. Set aside.
  2. While noodles, cook, whisk together tamarind paste, water, fish sauce, and palm sugar or jaggery; set aside.
  3. Heat oil in large skillet over medium-high heat.
  4. Add egg; stir until barely set, about 30 seconds.
  5. Add noodles, stirring for 1 minute.
  6. Stir in the sprouts.
  7. Add tamarind mixture, frying until sauce is absorbed and the noodles are well coated, about 1 minute.
  8. Stir in scallions and 2 tbsp of the peanuts, lemongrass, and optional protein and toss well.
  9. Serve, garnished with remaining peanuts, lime wedges, and red pepper flakes.