1.Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles
. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain
and rinse the noodles thoroughly with cold water. Set aside.
2.In a small bowl or cup, dissolve the tamarind
paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.
3.Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots
and garlic. Stir-fry 1 minute.
4.Add the shrimp plus 2-3 TBSP of chicken stock
. Stir-fry 2-3 minutes, or until shrimp
are pink and plump.
5.Push ingredients aside, making room in the center of your wok
/pan. Add 1 TBSP of oil, then crack in the egg
. Stir-fry to scramble (30 seconds to 1 minute).
6.Add the drained noodles and drizzle
over the pad Thai
sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry
everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.
7.Remove from heat and adjust seasoning to your taste.
8.Top with the scallions
, and peanuts
, and garnish