Pad Thai

• 3/4 pound dried flat rice noodles, 1/4 inch wide
• 5 tablespoons corn, grapeseed, or other neutral oil
• 3 eggs, lightly beaten
• 4 garlic cloves, minced
• 1/4 pound small shrimp, peeled
• 1/4 pound pressed tofu (page 491) or extra-firm tofu, sliced
• 2 scallions, trimmed and cut into 1-inch lengths
• 1 cup bean sprouts, trimmed
• 2 tablespoons nam pla
• 2 teaspoons tamarind paste (page 585) or ketchup
• 2 teaspoons sugar
• 1/4 cup chopped peanuts
• 1/4 cup chopped fresh cilantro leaves
• 2 small fresh chiles, preferably Thai, stemmed, seeded, and sliced, optional
• 1 lime, cut into wedges

1. Put the noodles in a bowl and pour boiling water over them to cover.
2. Allow to soak until softened, at least 15 minutes, or until youre ready to use them (dont soak for longer than an hour or they may start to fall apart).
3. Put 2 tablespoons of the oil in a wok or large skillet, preferably nonstick, over medium heat.
4. Add the eggs and scramble quickly for the first minute or so with a fork almost flat against the bottom of the pan; youre aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve.
5. Cook just until set and transfer the crepe to a cutting board.
6. Cut into 1/4-inch strips and set aside.
7. Raise the heat to high and add the remaining oil.
8. When the oil is hot, add the garlic and shrimp and cook, stirring occasionally, until the shrimp lose their raw gray color.
9. Remove from the pan with a slotted spoon and transfer to a plate next to the stove.
10. Add the tofu, scallions, and half the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes.
11. Transfer the tofu mixture to the plate with the shrimp.
12. Combine the drained noodles, egg crepe, nam pla, tamarind, and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir-fried shrimp and tofu mixture.
13. Toss once or twice and transfer the contents of the pan to a serving platter.
14. Top with the peanuts, cilantro, chiles if desired, and remaining bean sprouts.
15. Serve with the lime wedges on the side.

rice noodles, corn, eggs, garlic, shrimp, pressed, scallions, bean sprouts, tamarind paste, sugar, peanuts, cilantro, fresh chiles, lime

Taken from www.epicurious.com/recipes/food/views/pad-thai-385902 (may not work)