Ingredients

Shrimp Pad Thai
1/2 pound Dried rice stick noodles, 1/4 in. wide
1 to 2 cups Plus 4 tablespoons veg oil
4 oz. Extra firm tofu, sliced crosswise into 1/4in. slices
3 tablespoons Tamarind paste
3/4 cup Boiling water
1/4 cup Fish sauce
2 tablespoons Fresh lime juice
3 tablespoons Sugar
3/4 tsp Cayenne pepper
1 lb Med. shrimp, peeled and devined
Salt
6 Garlic cloves, peeled and minced
2 Large shallots, minced
2 Large eggs, beaten
1/2 cup Peanuts, preferrably unsalted and roasted, chopped
5 Green onions, green part only, thinly sliced on the diagnoal
3 cups Bean sprouts
Fresh Spring Roll
12 Rice paper rounds (found dried by rice vercimelli: soak in hot water until soft
3 oz. Rice vermicelli:soaked in hot water until soft
24 Med shrimp unpelled
10 Leaves romain lettuce
2 Carrots
Large cucumber
Optional: avacado
3 stalks Green onions
Thai basil or cilantro
Peanut Sauce
1 14oz Can of unsweetened coconut milk
1 tbsp Light brown sugar
1 tbsp Thai red curry paste
1 tbsp Fish sauce
1 tbsp Grated fresh ginger
1 Garlic clove, minced
1/2 cup Crunch peanut butter

Description

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