Pad Thai

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Nutrition per serving    (USDA % daily values)
CAL
436
FAT
32%
CHOL
106%
SOD
109%

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Ingredients for 4 servings

2 tablespoons tamarind paste or tamarind substitute

¾ cup boiling water

3 tablespoons fish sauce

3 tablespoons sugar

1 tablespoon canola oil

1 tablespoon rice vinegar

¼ teaspoon cayenne pepper

8 ounces (¼ ‐inch‐wide) dried flat rice noodles

12 ounces medium shrimp (40 to 50 per pound), peeled and deveined

1 shallot, minced

3 garlic cloves, minced

2 large eggs, lightly beaten

6 ounces bean sprouts (about 3 cups)

4 scallions, sliced thin on the bias

Salt

¼ cup minced fresh cilantro

2 tablespoons chopped, roasted, unsalted peanuts lime wedges (for serving)

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