Classic Pad Thai

• 200g rice noodles
• 200g shrimp, peeled and deveined
• 100g firm tofu, cubed
• 2 large eggs, beaten
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp roasted peanuts, crushed
• 1 cup bean sprouts

Instructions

1. 1

   Soak the rice noodles in warm water for about 20-30 minutes until pliable but not mushy. Drain and set aside.

2. 2

   In a small bowl, mix tamarind paste and fish sauce to create the Pad Thai sauce.

3. 3

   Heat a wok or large pan over high heat. Add shrimp and tofu, stir-frying for 3-4 minutes until shrimp is pink. Remove and set aside.

4. 4

   Push any remaining oil to one side (or add a tsp more) and scramble the beaten eggs in the wok.

5. 5

   Add the drained noodles and the sauce to the wok. Toss everything together vigorously for 1-2 minutes until noodles absorb the sauce.

6. 6

   Add the shrimp and tofu back in, along with the bean sprouts and crushed peanuts. Toss for another minute and serve hot.