Serves 4-6
Adapted from the Chiang Mai Cookery School in Thailand

INGREDIENTS

For the sauce:

• 4 tablespoons sugar
• 6 tablespoons fish sauce (make sure it's gluten-free)
• 2 tablespoons tamari
• 4 tablespoons tamarind juice (or 2 tablespoons lime juice and 2 tablespoons light brown sugar)

For the pad thai:

• 3 tablespoons vegetable oil
• 1 tablespoon garlic, minced
• 1-2 carrots, julienned
• Thai chile peppers, such as Bird's eye, thinly sliced
• 1 cup tofu, cut into cubes (I like to use fried or baked tofu, but regular firm tofu is also good)
• 1 to 1.5 pounds shrimp
• 14 ounces dried rice noodles, soaked in water for 10-15 minutes
• 6 tablespoons chicken stock or water
• 2 eggs, beaten
• 5 tablespoons roasted peanuts, chopped and divided
• 1/4 cup green onions, cut into 1-inch pieces
• 1-2 cups bean sprouts
• Optional, fresh spinach
• Fresh cilantro, chopped, for garnish
• Lime wedges, for garnish

PREPARATION

1. Mix sauce ingredients in a small bowl and set aside. (Note: you may have extra sauce left over depending on how "saucy" you like your noodles.)
2. Heat oil in a wok over medium-high heat and fry the garlic, carrots, chili peppers, and tofu until the garlic turns golden brown. Add the shrimp and continue to stir-fry until the shrimp begin to turn pink (take care to not overcook the shrimp). Transfer to a plate and set aside.
3. Add the softened rice noodles and chicken stock and stir-fry over high heat. Continue stirring until the noodles are softened.
4. Reduce heat to medium and add half of the sauce; stir until well combined.
5. Move noodles to one side of the wok and add the beaten eggs; scramble until thoroughly cooked then stir into the noodles. Add more sauce to adjust taste if necessary.
6. Add 3 tablespoons of the peanuts, the green onions, and bean sprouts; stir-fry until combined.
7. Transfer to a serving dish and garnish with the remaining chopped peanuts, fresh cilantro, and lime wedges.

Recipe credit: Sheri Wetherell via Foodista / CC BY

Photo credit: sharonang via Pixabay / CC BY