Pad Thai

• 5 ounces dried rice noodles
• 10 12 ounces raw jumbo shrimp
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 6 tablespoons vegetable oil
• 3 garlic cloves, finely chopped
• 2 eggs, beaten
• 3 ounces Chinese cabbage
• 14 teaspoon chili flakes
• 2 tablespoons ground dried shrimp
• 3 tablespoons roasted peanuts
• 6 ounces bean sprouts
• 3 scallions, chopped into short lengths
• 1 red chile, deseeded and cut into thin strips
• 4 sprigs cilantro
• 1 lime wedge

1. Soak the noodles in hot water for 1-2 minutes, then drain and set aside.
2. Peel and de-vein the shrimp, leaving the tail end and the head still on.
3. Combine the tamarind, fish sauce and palm sugar in a bowl.
4. Heat 3 tablespoons of vegetable oil in a wok.
5. Add in the garlic, stir-frying for 1 minute, then add in the shrimp and stir-fry for 1-2 minutes.
6. Add in the remaining oil and mix in the beaten egg.
7. Fry for a few seconds.
8. Add in the soaked noodles and stir-fry for 1 minute.
9. Add in the tamarind mixture, 1 1/2 tablespoons of roasted peanuts, chili flakes and dried shrimp and stir-fry for 2-3 minutes.
10. Add in hahlf of the bean sprouts, two-thirds of the chopped scallions and the Chinese leaves and stir-fry for 1-2 minutes.
11. Transfer the noodles to a serving plate and sprinkle with the remaining bean sprouts and scallions.
12. Garnish with the red chili and cilantro and serve at once with the lime wedge.

rice noodles, jumbo shrimp, tamarind paste, fish sauce, palm sugar, vegetable oil, garlic, eggs, chinese cabbage, chili flakes, ground dried shrimp, peanuts, bean sprouts, scallions, red chile, cilantro, lime

Taken from www.food.com/recipe/pad-thai-238709 (may not work)