Pad Thai

• 4 ounces wide rice noodles or linguine
• 1/4 cup warm water
• 1 tablespoon seedless tamarind paste*
• 3 tablespoons light brown sugar
• 3 tablespoons fish sauce
• 1 to 2 teaspoons chili-garlic sauce
• 3 tablespoons plus 1 teaspoon stir-fry oil or vegetable oil, divided
• 3 garlic cloves, minced
• 1/2 pound peeled and deveined shrimp with tails
• 1 egg, lightly beaten
• 2 carrots, cut into thin strips
• 3 green onions, coarsely chopped
• 1 cup bean sprouts
• 1/4 cup peanuts, chopped
• 1/4 cup very lightly packed fresh cilantro leaves
• Lime wedges

1. Cook noodles according to package directions; drain, and set aside.
2. Combine warm water and tamarind paste in a 2-cup measuring cup, stirring until dissolved. Stir in brown sugar, fish sauce, and chili-garlic sauce. Set aside.
3. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add garlic; cook 30 seconds. Add shrimp, and cook, stirring often, 3 minutes or until done. Transfer shrimp to a plate.
4. Heat 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add reserved noodles and half of sauce mixture. Cook 1 minute, separating noodles with tongs.
5. Push noodles to edges of wok, forming a well in the center. Pour remaining 1 teaspoon oil into well; pour egg into oil, and cook, stirring, until done. Stir in carrots, green onions, remaining sauce mixture, and 1/2 cup bean sprouts. Cook 1 to 2 minutes or until heated through. Top with peanuts, cilantro, and remaining 1/2 cup bean sprouts; serve immediately with lime wedges.
6. *Tamarind paste adds bright, sour flavor to this iconic noodle dish. Substitute fresh lemon or lime juice, if necessary.

rice noodles, warm water, tamarind, light brown sugar, fish sauce, chiligarlic sauce, stirfry oil, garlic, shrimp, egg, carrots, green onions, bean sprouts, peanuts, very lightly packed, wedges

Taken from www.myrecipes.com/recipe/pad-thai-1 (may not work)