*** Mim's Shrimp Pad Thai

By CheeseDiva

Ingredients

• 6 tablespoons fish sauce
• 2 tablespoon rice vinegar
• 3 tablespoons sugar
• 6 tablespoons vegetable or olive oil
• 1-2 tablespoons tamarind concentrate -- optional
• 1 box Annie Chunn Brown Rice Noodles, cooked according to package directions
• 2 eggs
• salt and pepper to taste
• 1 pound medium shrimp, peeled and deveined
• 4 large garlic cloves, minced
• 1 large shallot, minced
• one bunch scallions- sliced (4-5med. sized stalks)
• handful honey roasted peanuts, chopped
• half a bunch of cilantro, chopped

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

In a small bowl, combine the fish sauce, rice vinegar, sugar, 4 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.

Beat the eggs with a pinch of salt in a small bowl and set aside. (There's lots of things to set aside, aren't there? Makes it easier in the end because the cooking of this dish is fairly quick)

In a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the shrimp and season with salt and pepper. Cook for about 2 to 3 minutes, or until the shrimp start to turn pink with browned edges. Remove shrimp and set aside.

Add remaining 1 tablespoon of oil to skillet. Add garlic and shallot. Cook over medium heat and stir continuously for about 1 minute. Add eggs to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the rice noodles and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce. Add scallion and most of the cilantro. Mix in.

Add 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes.
Serve.