22-Minute Pad Thai
"Tamarind juice concentrate helps gives this quick version of the popular Thai stir-fry its tangy, authentic flavor. In a pinch, you can use fresh lime juice instead...."
INGREDIENTS
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8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad thai noodles or stir-fry rice noodles)
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1/4 cup fish sauce (such as nam pla or nuoc nam)
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1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water
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3 tablespoons (packed) dark brown sugar
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2 teaspoons chili-garlic sauce, plus more for serving
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3 tablespoons vegetable oil
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4 large eggs, beaten to blend
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3/4 pound peeled and deveined medium shrimp
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1 bunch scallions, green and white parts separated, coarsely chopped
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2 cups mung bean sprouts (about 1/3 pound), plus more for serving
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1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
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Coarsely chopped fresh cilantro (for serving)
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Lime wedges (for serving)
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