Shrimp Pad Thai
If at first you don't succeed at making a great dinner, thai and thai again. This exotic dish hardly skimps on the flavor. Enjoy international cuisine prepared in the comfort of your own kitchen. It's shrimply delicious.
Make the Lime-Tamarind Sauce: In a small saucepan, combine the sugar, lime juice, tamarind paste, salt and paprika. Over medium-high heat, bring to a boil, stirring frequently. Continue boiling and stirring just until the sauce reduces slightly. Set aside to cool. Reserve. Make the Garlic-Chili Sauce: In a small, non-reactive bowl, stir together the fish sauce, rice vinegar, water, sugar, cilantro, garlic and chilies. Reserve. For the noodles, put the rice noodles in a bowl filled with the cold water and leave them just until softened, no more than a few minutes. Drain and reserve. (This can be done several hours ahead.) About 30 minutes before serving, heat about 1 inch of the vegetable oil in a medium saucepan or wok over medium-high heat. Add the tofu cubes and deep-fry until golden, 1 to 2 minutes. Remove with a slotted spoon or wire skimmer, drain on paper towels, and set aside to cool. Reserve. In a small skillet, heat the butter over medium heat. Cook the scrambled egg until it forms soft, moist curds. Transfer to a plate and set aside to cool. Chop coarsely and reserve. Heat a wok over high heat. Add the 2 tbsp. peanut oil. When it’s almost smoking-hot, add the chilies, shallots, ginger, lemongrass, kaffir lime, chopped cilantro and shrimp; stir-fry until the shrimp gain pink color, about 2 minutes. Add the noodles, half of the bean sprouts, the fried tofu, the scrambled egg, and both sauces. Continue stir-frying until the noodles have separated, heated through, and are glazed with the sauce and mixed with the other ingredients, 1 to 2 minutes more. Transfer the noodles to a serving plate. Top with the remaining bean sprouts, cilantro sprigs, green onions and peanuts. Serve with lime wedges to squeeze over the noodles.