The Best Pad Thai

• 1 (7 ounce) package medium size rice sticks
• 1/4 cup tamarind juice
• 1/2 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 3 teaspoons tomato ketchup
• 2 tablespoons vegetable oil
• 1 tablespoon garlic, minced
• 6 shrimp, shelled and deveined
• 2 ounces tofu, cubed
• 1 egg, lightly beaten
• 1/2 cup bean sprouts
• 1/4 cup unsalted peanuts, crushed
• cilantro
• lime wedge

1. Optional garnishes: sprigs of fresh cilantro and lime wedges
2. Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). Drain and set aside.
3. In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and ketchup. Set aside. Heat oil in a wok, add garlic. Saute for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.

rice, tamarind juice, fish sauce, rice vinegar, sugar, tomato ketchup, vegetable oil, garlic, shrimp, egg, bean sprouts, unsalted peanuts, cilantro, lime wedge

Taken from www.food.com/recipe/the-best-pad-thai-291604 (may not work)