Pad Thai Goong

Ingredients

• •8 oz dried rice noodles
• •8 oz large shrimp, peeled and deveined
• •3 tablespoons tamarind paste
• •3 tablespoons fish sauce
• •2 tablespoons palm sugar or brown sugar
• •3 tablespoons vegetable oil
• •3 cloves garlic, minced
• •2 eggs
• •1 cup bean sprouts
• •3 green onions, cut into 2-inch pieces
• •1/4 cup roasted peanuts, crushed
• •1 lime, cut into wedges

Directions

1. 1Soak rice noodles in room temperature water for 30 minutes until pliable, then drain.
2. 2Mix tamarind paste, fish sauce, and sugar in a small bowl to create the sauce.
3. 3Heat oil in a large wok or skillet over high heat, add garlic and cook until fragrant.
4. 4Add shrimp and stir-fry until pink, about 2-3 minutes, then push to the side of the wok.
5. 5Crack eggs into the wok, scramble lightly, then mix with the shrimp.
6. 6Add drained noodles and sauce, toss everything together for 2-3 minutes until noodles are tender and coated.
7. 7Stir in bean sprouts and green onions, cook for 1 minute.
8. 8Transfer to a serving plate, garnish with crushed peanuts, and serve with lime wedges on the side.

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