Shrimp and Tofu Pad Thai

2 handfuls of dried thin rice stick soaked in !cold water! for an hour
2 small bunches green onions roughly chopped
2 teaspoon canola oil
1 shallot minced
2 eggs
4 oz. extra firm tofu cut into small cubes, pan-fried
8-10 shrimp
½ teaspoon roasted Thai chili flakes can substitute with red pepper flakes + more as desired
2 handfuls of bean sprouts
2 Tbs crushed roasted peanuts
lime

2 Tbs fish sauce
2 Tbs palm sugar
1 Tbs white sugar
2 Tbs tamarind water*
*Place a golf ball sized clump of tamarind paste in 1 cup boiling water for about 10 minutes. Mash lightly using fingers and then strain. Repeat process to get tamarind out. The resulting tamarind water sometimes referred to as juice will keep in the refrigerator for up to a month or it can be frozen.

Drain the noodles. For the sauce: mix all the ingredients in a small saucepan over med-high heat and simmer until sugar has dissolved.
Heat oil in a wok or big pot over medium heat and fry shallots until softened. Crack in egg and stir. Mix in tofu, shrimp, and chili flakes. Stir fry until tofu is thoroughly heated through and then add noodles. Turn up heat and stir fry until noodles get softer, translucent, and brown in color. Add the prepared sauce and a pinch of chili flakes. Stir for just a few moments. Do not overcook. Finally, add most of the bean sprouts and chives and cook for another 30 seconds.
Top the noodles with crushed peanuts, green onion, bean sprouts, cilantro, lime juice, and chili flakes.

Recipe from Thai Fresh

Serving: 2g