Thai Noodles With Shrimp

• Pad Thai Sauce
• 1/2 cup tamarind concentrate
• 1/2 cup palm sugar
• 1/2 cup lime juice
• 3/8 cup fish sauce
• 1/2 cup water
• Thai Noodles w/Shrimp
• 1/4 cup grapeseed (or canola) oil
• 16 ounces dry rice noodles (vermicelli or pho width)
• 4 cloves garlic, crushed
• 10-12 peeled and cleaned shrimp
• 1/2 pound ground pork or chicken (optional)
• 1/2 cup sweet preserved radish (can be substituted with quick pickled carrots/radish julienned)
• 4 eggs
• 1/2 cup green onion, chopped
• cilantro leaves to garnish

1. Mix all the ingredients in a pot and bring to a boil.rnLet simmer for about 10 minutes to reduce liquid.
2. Soak the dry noodles in hot water for 20 minutes and drain
3. Heat half of the oil and stir fry the garlic until golden
4. Add the ground meat and cook until browned. Drain the cooked meat.rnSeparate to a bowl.
5. Stir fry shrimp until pink.rnAdd to bowl of ground meat and garlic.
6. Pour the pad thai sauce in a pan (large enough for everything) and bring to a boil
7. Add the drained noodles, turning and fluffing with a fork until the noodles are covered with the sauce. Be careful not to let the noodles stick to the pan.
8. Remove the noodles from the pan.
9. Heat the remaining oil and scramble the eggs.
10. Lower the heat and add in the noodles, meat, shrimp and remaining ingredients, except cilantro.
11. Mix and top with cilantro garnish.
12. OPTIONAL: rnAdd ground chili pepper, crushed peanuts, bean sprouts, and lime to taste

sauce, tamarind concentrate, palm sugar, lime juice, fish sauce, water, noodles, grapeseed, rice noodles, garlic, shrimp, ground pork, sweet preserved radish, eggs, green onion, cilantro

Taken from food52.com/recipes/9125-thai-noodles-with-shrimp (may not work)