Ingredients
For main Pad Thai dish:
3 carrots, julienned
1/2 bunch scallions, green parts (or green and white, doesn’t matter), sliced
4 cloves garlic, diced
1/2 cup chopped peanuts (some for cooking, some for garnish)
4 oz. bean sprouts
1 lb. shrimp, peeled and deveined
2 eggs
Peanut oil
1 lb. brown rice stir fry noodles
Basil, for garnish
Lime wedges, for garnish
For the sauce:
2 Tbsp. tamarind paste
3 Tbsp. fish sauce
2 Tbsp. rice wine vinegar
4 Tbsp. soy sauce
7 Tbsp. brown sugar
For the shrimp marinade:
1 Tbsp. grated or pureed ginger
1 Tbsp. sesame oil
Salt and pepper
2 tsp. fresh lime juice
1 lime, zested
Directions
In a small pot, whisk all ingredients for the sauce. On very low heat, whisk in the pot and allow to simmer until flavors mesh, approximately 6 or 7 minutes. Set aside.
In a medium pan, sauté garlic, scallions and carrots in peanut oil (a couple of tablespoons) until softened, 5-6 minutes. In a bowl, whisk eggs. Push vegetables to one side and add eggs to the empty side. Using a spatula, gently stir every minute or so until fully cooked, then add to side with the vegetables. Add more oil if necessary, then cook shrimp on the empty side of the pan. Once pink and cooked through (this will only take a few minutes), add half of the peanuts, sauce and bean sprouts to the pan and cook on a low heat.
Bring a large pot of water to boil.
Add noodles to the boiling water and cook according to package instructions. Remove from water and add to pan with shrimp, vegetables and egg. Add about a tablespoon more of peanut oil to the noodles and mix together.
Serve in large bowls topped with shredded basil, chopped peanuts and lime wedges. Keep in mind: this dish can be made with chicken, steak or with no meat at all.