Shrimp Pad Thai

Name: Shrimp Pad Thai
Ingredients: 8 ounces dried pad Thai noodles ((225g)); 8 ounces whole shrimp ((225g, with heads on if you can get them)); 4 tablespoons oil ((divided)); 2/3 cup water ((160 ml)); 3 tablespoons sugar; 2 tablespoons tamarind paste; 3 tablespoons fish sauce; white pepper ((to taste)); ½ block extra firm tofu ((cut into thin rectangles)); 1 medium shallot ((thinly sliced)); 3 cloves garlic ((sliced)); 2 tablespoons salted preserved Chinese turnip ((washed in warm water and julienned, optional)); 2 cups Chinese garlic chives ((cut in inch long pieces)); 3 medium eggs ((preferably at room temperature)); 2 cups mung bean sprouts ((washed and drained)); 2 tablespoon roasted peanuts ((crushed)); a handful of cilantro leaves ((optional))

"This shrimp pad Thai recipe is filled with shrimp, fresh vegetables, and a flavorful pad Thai sauce made with the fastest, easiest, 5-minute shrimp stock...."

INGREDIENTS

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8 ounces dried pad Thai noodles ((225g))

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8 ounces whole shrimp ((225g, with heads on if you can get them))

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4 tablespoons oil ((divided))

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2/3 cup water ((160 ml))

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3 tablespoons sugar

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2 tablespoons tamarind paste

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3 tablespoons fish sauce

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white pepper ((to taste))

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½ block extra firm tofu ((cut into thin rectangles))

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1 medium shallot ((thinly sliced))

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3 cloves garlic ((sliced))

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2 tablespoons salted preserved Chinese turnip ((washed in warm water and julienned, optional))

•

2 cups Chinese garlic chives ((cut in inch long pieces))

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3 medium eggs ((preferably at room temperature))

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2 cups mung bean sprouts ((washed and drained))

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2 tablespoon roasted peanuts ((crushed))

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a handful of cilantro leaves ((optional))

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