Shrimp Pad Thai

Ingredients

Sauce 1:

• 3 tablespoons lime juice
• 3 tablespoons tamarind paste
• 1/2 teaspoon paprika
• 1/2 cup palm sugar
• 1 teaspoon salt

Directions

To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.

Sauce 2:

3 tablespoons fish sauce

1 tablespoon rice vinegar

1 tablespoon water

1 tablespoon sugar

2 teaspoons minced garlic

2 teaspoons minced Thai green chiles

1 tablespoon minced cilantro leaves

To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.

4 ounces rice noodles, linguini size

1 quart cold water

Oil, for deep-frying

2 ounces firm tofu, cut into 1/2-inch dice

2 tablespoons chopped roasted peanuts

1 tablespoon butter

1 egg, beaten with 1 teaspoon milk plus salt, to taste

1 ounce peanut oil

1/2 teaspoon minced lemongrass

1 teaspoon minced green chiles

1 teaspoon chopped shallots

1 teaspoon minced ginger

1 kaffir lime leaf

1 tablespoon chopped cilantro leaves, plus sprigs for garnish

5 large shrimp, peeled, deveined

1/2 cup bean sprouts

Julienne green onions

1 wedge lime

Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.

Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.

In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.

In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.

Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.