Shrimp Pad Thai

Ingredients

• 3 tablespoons tamarind pulp
• 1 cup boiling water
• 1/4 cup fresh orange juice
• 3 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 cup fresh Thai basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 1 pound shrimp (21-25) size, shelled and deveined
• 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
• 3 tablespoons tamarind (from a pliable block)
• 1 cup boiling water
• 1/2 cup light soy sauce
• 1/4 cup packed Muscavado light brown sugar
• 2 tablespoons hot sauce (recommended: Sriracha)
• 1 1/2 cups peanut or vegetable oil
• 4 large shallots, sliced crosswise into 1/4-inch thick slices
• 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 4 large eggs
• 1/4 teaspoons salt
• Freshly ground black pepper
• 1 tablespoon water
• 1 bunch scallions, green and pale green parts, cut into 2-inch pieces
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• Thai basil leaves
• Cilantro leaves
• 1/2 cup roasted peanuts, coarsely chopped
• Lime wedges

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