Shrimp Pad Thai

• Sauce

• 3 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 3 tbsp palm sugar or light brown sugar
• 1 tsp Sriracha or chili flakes, to taste

• Stir-fry

• 8 oz dried flat rice noodles (about 1/4 inch wide)
• 3 tbsp neutral oil
• 12 oz large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 2 large eggs, beaten
• 2 cups bean sprouts
• 4 scallions, cut into 1-inch lengths
• 1/3 cup roasted peanuts, chopped
• 1 lime, cut into wedges

1. 1Soak the noodles in warm (not hot) water until pliable but still firm, 25–30 minutes. Drain well.
2. 2Stir the sauce ingredients in a small pan over low heat just until the sugar dissolves. Taste: it should be sour, salty and sweet in equal measure.
3. 3Get everything next to the stove; it cooks fast. Heat 1 tbsp oil in a wok or large skillet over high heat. Sear the shrimp until pink, 1–2 minutes, and set aside.
4. 4Add the remaining oil, the garlic and shallot and stir 30 seconds. Add the noodles and half the sauce and toss until the noodles soften and absorb it, 2–3 minutes. Add more sauce a little at a time until the noodles are tender and chewy.
5. 5Push the noodles aside, pour the eggs into the empty space and scramble until just set, then toss through.
6. 6Add the shrimp, bean sprouts and scallions and toss 1 minute. Serve topped with peanuts and lime wedges.

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