Pad Thai

Ingredients

• 1 cup bean sprouts 
• 2  carrots cut into thin strips
• 1 teaspoons chili-garlic sauce 
• 0.3 cup very lightly cilantro leaves fresh packed
• 1  eggs lightly beaten
• 3 tablespoons fish sauce 
• 3  garlic cloves minced
• 3  green onions coarsely chopped
• 3 tablespoons brown sugar light
• 2 servings lime wedges 
• 0.3 cup peanuts chopped
• 4 ounces wide rice noodles 
• 0.5 pound shrimp with tails deveined peeled
• 1 tablespoon tamarind paste seedless
• 3 tablespoons vegetable oil divided
• 0.3 cup warm water 

Equipment

• frying pan
• wok
• measuring cup
• tongs

Directions

1. Cook noodles according to package directions; drain, and set aside.
2. Combine warm water and tamarind paste in a 2-cup measuring cup, stirring until dissolved. Stir in brown sugar, fish sauce, and chili-garlic sauce. Set aside.
3. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.)
4. Add garlic; cook 30 seconds.
5. Add shrimp, and cook, stirring often, 3 minutes or until done.
6. Transfer shrimp to a plate.
7. Heat 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet).
8. Add reserved noodles and half of sauce mixture. Cook 1 minute, separating noodles with tongs.
9. Push noodles to edges of wok, forming a well in the center.
10. Pour remaining 1 teaspoon oil into well; pour egg into oil, and cook, stirring, until done. Stir in carrots, green onions, remaining sauce mixture, and 1/2 cup bean sprouts. Cook 1 to 2 minutes or until heated through. Top with peanuts, cilantro, and remaining 1/2 cup bean sprouts; serve immediately with lime wedges.
11. *Tamarind paste adds bright, sour flavor to this iconic noodle dish. Substitute fresh lemon or lime juice, if necessary.