Cooking Light Magazine Pad Thai

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Details

20 Ingredients

• 3 cups bean sprouts (6 ozs)
• lime wedge
• 2 large eggs
• 1/4 tsp table salt
• 8 ozs dried rice noodles, about 1/8 inch wide (the width of linguine)
• 2 Tbsps tamarind paste
• 3 Tbsps fish sauce
• 2 Tbsps dried shrimp, chopped fine (optional)
• 2 Tbsps thai salted preserved radish (optional)
• 6 Tbsps unsalted dry roasted peanuts , Chopped
• 1 medium shallot , minced
• 5 medium scallions, green parts only, sliced thin on sharp bias
• 4 Tbsps peanut oil or vegetable oil
• 3 Tbsps granulated sugar
• 3/4 cup water (boiling)
• 1 Tbsp rice vinegar
• 12 ozs medium shrimp , peeled and deveined, if desired (31/35 count)
• 1/4 cup fresh cilantro leaves (optional)
• 3 garlic cloves , minced
• 3/4 tsp cayenne pepper