Pad Thai

Ingredients:

• 8 oz. rice noodles, broken in half
• 6 Tbsp. peanut or vegetable oil, divided
• 1 lb. medium shrimp, peeled, deveined, tails removed
• 3 large eggs
• 3 Tbsp. palm sugar
• 3 Tbsp. Thai fish sauce
• 2 Tbsp. tamarind puree
• 1 Tbsp. fresh lime juice, plus lime wedges for serving
• 1/4 tsp. cayenne pepper
• 1 medium shallot, finely chopped (about 3 tbsp.)
• 3 cloves garlic, finely chopped
• 6 scallions, cut into 1″ pieces
• 1 c. bean sprouts
• 1/4 c. coarsely chopped peanuts
• 2 Tbsp. coarsely chopped fresh cilantro (optional) 

Directions;

• 1. Step 1If using dried noodles, in a large pot or heatproof bowl, soak noodles in boiling water until tender, 20 to 30 minutes.
  2. Step 2Meanwhile, in a large wok over high heat, heat 1 tablespoon oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl.
  3. Step 3In same wok, heat 1 tablespoon oil. In a small bowl, whisk eggs until blended. Cook, stirring occasionally and breaking up curds with a spoon, until just set, 1 to 2 minutes. Transfer to bowl with shrimp.
  4. Step 4In a small bowl, whisk palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne, 2 tablespoons oil, and 1 tablespoon water until combined.
  5. Step 5In same wok over medium-high heat, heat 2 tablespoons oil. Cook shallot and garlic, stirring frequently, until lightly golden, about 1 minute. Add scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in sauce and bring to a simmer.
  6. Step 6Add eggs, shrimp, and noodles and cook, tossing constantly, until warmed through and noodles are softened, about 2 minutes more. Add bean sprouts and peanuts and toss again to combine. 
  7. Step 7Divide pad Thai among plates. Top with cilantro (if using).