Shrimp Pad Thai

• 8 ounces, weight Thai Rice Noodles
• Oil For Cooking
• 1 whole Medium Onion, Diced
• 2 blocks (about 14 Oz. Size) Tofu Or Tempeh, Finely Cubed
• 3 whole Garlic, Minced
• 2 Tablespoons Tamarind
• 2 Tablespoons Brown Sugar
• 3 Tablespoons Fish Sauce
• 1/2 teaspoons Chili Flakes
• 2 whole Eggs, Lightly Beaten
• 1/2 pounds Shrimp, Deveined
• 1 cup Bean Sprouts
• Lime Wedges, To Serve
• 2 Tablespoons Parsley, For Garnish

1. 1.
2. In a bowl, soak dry noodles in warm water until softened but not expanded, about 510 minutes.
3. 2.
4. In a wok or large skillet, heat oil over medium-high heat.
5. Cook onions until transparent and tofu until brown.
6. Add in garlic and cook until fragrant.
7. 3.
8. Drain noodles and toss into the wok.
9. Add in tamarind, sugar, fish sauce, and chili flakes.
10. Stir constantly.
11. 4.
12. Push all noodles to one side of the wok.
13. Add a tablespoon of oil and pour in beaten eggs.
14. Scramble until cooked and combine with noodles.
15. 5.
16. Add in shrimp and bean sprouts until fully cooked.
17. Serve with a wedge of lime ans a sprinkle of parsley.

noodles, onion, blocks, garlic, tamarind, brown sugar, fish sauce, chili flakes, eggs, shrimp, sprouts, lime wedges, parsley

Taken from tastykitchen.com/recipes/main-courses/shrimp-pad-thai/ (may not work)