Pad Thai
Ingredients
- 2 tablespoons tamarind paste or tamarind substitute
- ¾ cup boiling water
- 3 tablespoons fish sauce
- 3 tablespoons sugar
- 1 tablespoon canola oil
- 1 tablespoon rice vinegar
- ¼ teaspoon cayenne pepper
- 8 ounces (¼ ‐inch‐wide) dried flat rice noodles
- 12 ounces medium shrimp (40 to 50 per pound), peeled and deveined
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 large eggs, lightly beaten
- 6 ounces bean sprouts (about 3 cups)
- 4 scallions, sliced thin on the bias
- Salt
- ¼ cup minced fresh cilantro
- 2 tablespoons chopped, roasted, unsalted peanuts lime wedges (for serving)
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