8 ounces rice noodles

2 tablespoons vegetable oil

5–6 cloves garlic, finely chopped

2 tablespoons chopped shallots

½ cup cooked salad shrimp

¼ cup fish sauce

¼ cup brown sugar

6–8 teaspoons Tamarind Concentrate (see recipe on page 18)

¼ cup chopped chives

½ cup chopped roasted peanuts

1 medium egg, beaten

1 cup bean sprouts

Garnish:

1 tablespoon lime juice

1 tablespoon Tamarind Concentrate

1 tablespoon fish sauce

½ cup bean sprouts

½ cup chopped chives

½ cup coarsely ground roasted peanuts

1 lime cut into wedges

• Soak the noodles in water at room temperature for 30 minutes or until soft. Drain and set aside.

• Heat the vegetable oil in a wok or skillet over medium-high heat. Add the garlic and shallots, and briefly stir-fry until they begin to change color.

• Add the reserved noodles and all the remaining ingredients except the egg and the bean sprouts, and stir-fry until hot.

• While constantly stirring, slowly drizzle in the beaten egg.

• Add the bean sprouts and cook for no more than another 30 seconds.

• In a small bowl mix together all of the garnish ingredients except the lime wedges.

• To serve, arrange the Pad Thai on a serving platter. Top with the garnish and surround with lime wedges.