It’s just like take-out. But better. I seriously can’t get enough of this stuff. I never bothered making it at home because I thought Mike hated it. Boy, was I wrong. I’m not sure why I ever thought that, but I tentatively brought up making Pad Thai for dinner and he enthusiastically agreed to it. I was thrilled. And disappointed that I hadn’t brought this up sooner. Like, 4 years sooner.

I purchased a large portion of these ingredients at the local Asian grocery store. I was able to find the tamarind concentrate, palm sugar, fish sauce, rice stick noodles, cilantro and mung bean sprouts there. I love the Asian grocery store because everything is so dang cheap. I can buy bean sprouts at the normal store for $2 or pay $1 at the Asian store for 3 times as much.

I opted to use shrimp for this, but I think I’m going to try chicken or tofu next time. Feel free to use whatever protein you want!!

The best part (other than the leftovers, that is)… I was able to cross of the first dish on my 11 for ’11 list!!

Pad Thai
serves 4

For the sauce:
1/3 cup fish sauce
1/2 cup palm sugar
1/2 cup tamarind juice concentrate
4 cloves garlic, minced

For the noodles:
14 ounces dried rice stick noodles
3 tablespoons vegetable oil
4 cloves garlic, minced
1 cup red onion, thinly sliced
2 cups shrimp
2 eggs
2 cups carrots, match stick
1 cup green onion cut into 1/2 inch pieces
2 cups mung bean sprouts
1 cup dry roasted peanuts, chopped
1 cup cilantro, optional
1 lime, cut into 4 wedges, optional

1. Combine sauce ingredients in small saucepan over medium high heat. Cook until sugar has dissolved. Taste, and add more sugar if you would like. Remove from heat and set aside.
2. Boil noodles 5 minutes, or until al dente. Drain and immediately run around cold water. Cut noodles in half with scissors.
3. Heat 1 tablespoons oil in wok or large pan and cook shrimp. Remove to small bowl.
4. Heat 1 tablespoon oil to pan and scramble eggs. Remove to small bowl.
5. Heat remaining  oil and add garlic and onion to pan. Stir fry for 1 minute, stirring constantly. Add noodles and cook for an additional minute. Add 5 tablespoons Pad Thai sauce, stirring mixture until noodles are well coated.
6. Add shrimp to pan and cook for 2 minutes. Add egg and 3/4 of the following: carrots, green onion, and sprouts to pan and cook for an additional 2 minutes.
7. Taste noodles and add more sauce, if desired. Cook until all additional sauce has been absorbed.
8. Remove from heat and plate. Garnish with remaining carrots, green onion, and sprouts. Sprinkle with chopped peanuts and garnish with lime wedge and cilantro, if desired.