Shrimp Pad Thai

This has to been my very favorite Thai dish.  The combination of flavors are amazing.  From the spice from the chili, the freshness from the lime, the meatiness from the shrimp and the crunch from the cashew.  Not to mention this was a wonderful excuse to use the sea of Cortez shrimp that our seafood department had recently got in.  I hope you enjoy it as much as my family did.  Indulge!

INGREDIENTS

4 Tablespoons tamarind paste

1 ½ cups boiling water

4 to 6 tablespoons Fish sauce

1 Tablespoon Thai garlic chili sauce

4 Tablespoons light brown sugar

2 Tablespoons lime juice

8 ounces Rice Noodles

10 ounces firm tofu

6 green onions

8 ounces shrimp

4 garlic cloves, minced

3 large eggs, beaten

8 ounces bean sprouts, divided

½ cup cashews chopped, divided

10 cilantro sprigs for garnish

1 lime, cut into wedges for garnish

Oil (you could use what you have I used grape seed)

Sesame oil

DIRECTIONS

In a medium bowl, whisk together the tamarind paste and water.  Let the mixture sit for 5 minutes, and then whisk in the fish sauce, chili, sugar and lime juice.  Set aside.

Place rice noodles in a large bowl and cover with warm water.  Let them soak for 10 minutes.  Drain the noodles about 5 minutes before you start cooking the Pad Thai.

Dice tofu into ½ inch cubes.  Slice green onions, setting aside the green tops.

Heat pan over high heat, drizzle with oil, add tofu and cook until golden.  Remove with a slotted spoon and set aside.

Add more oil if needed.  Add the white part of the green onions and garlic.  Stir quickly until lightly golden then add egg to the pan.  Let it sit until it starts to set up, then stir to scramble.

Quickly add the remaining ingredients to the pan in the following order, tossing the ingredients well after each addition: noodles, sauce, ½ of the bean sprouts, green part of the green onion, ½ of the cashews, the reserved tofu and shrimp.  Toss well to make sure everything is heated through.  Transfer to a serving plate.  Sprinkle the remaining bean sprouts and cashews over the top and garnish with cilantro and lime wedge.  Drizzle with a very small amount of sesame oil.   Indulge!