Easy Pad Thai

• Sauce:
• 1/2 cup water
• 4 tbs tamarind paste
• 1/2 cup sugar
• 1/4 cup fish sauce
• 1 tbs peanut butter
• 1 tsp siracha sauce, or fresh chilies
• Pad Thai:
• 1/2 lb Rice noodles
• 1/2 cup peanut/veggie oil
• 4 shallots, sliced thin
• 2 cloves garlic
• 2 eggs
• 1/2 cup Green onions
• 1/2 Bell Peppers
• 1/2 Sugar snap Peas
• 2 lbs shrimp
• 2 tbs Chopped peanuts
• 1/4 cup chopped cilantro
• juice of 1 Lime

1. To prep noodles, put in a glass bowl with boiling hot water, cover in plastic wrap until softened - about 7 minutes.
2. Meanwhile, in a wok, mix water, tamarind, sugar, peanut butter, and fish sauce. Cook down on medium-high for a few minutes until sugar has melted. Add siracha, then pour into bowl for reserve.
3. Heat up the oil in the wok, at medium-high, and add shallots, garlic, and cook until somewhat softened. Add the eggs and scramble. Add the bell peppers, sugar snap peas, and shrimp and cook until shrimp are firm (3-5 minutes). After the shrimp are cooked, add the noodles, sauce, and lime juice and stir until thoroughly mixed. Top with chopped peanuts, green onions, and cilantro. Serve warm.

water, tamarind paste, sugar, ubc, peanut butter, sauce, pad thai, rice noodles, peanutveggie oil, shallots, garlic, eggs, green onions, bell peppers, sugar, shrimp, peanuts, ubc, lime

Taken from www.epicurious.com/recipes/member/views/easy-pad-thai-50087066 (may not work)