Cooking Light Magazine Pad Thai

---

Straight from cooksillustrated.com

---

Steps

---

Soak tamarind paste in 3 / 4 cup boiling water for about 10 minutes , then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible.

---

Stir fish sauce , rice vinegar , sugar , cayenne , and 2 tablespoons oil into tamarind liquid and set aside.

---

Cover rice sticks with hot tap water in large bowl.

---

Soak until softened , pliable , and limp but not fully tender , about 20 minutes.

---

Drain noodles and set aside.

---

Beat eggs and 1 / 8 teaspoon salt in small bowl.

---

Set aside.

---

Heat 1 tablespoon oil in 12-inch skillet over high heat until just beginning to smoke , about 2 minutes.

---

Add shrimp and sprinkle with remaining 1 / 8 teaspoon salt.

---

Cook , tossing occasionally , until shrimp are opaque and browned about the edges , about 3 minutes.

---

Transfer shrimp to plate and set aside.

---

Off heat , add remaining tablespoon oil to skillet and swirl to coat.

---

Add garlic and shallot , set skillet over medium heat and cook , stirring constantly , until light gol.

---

Ingredients

---

tamarind paste, water, fish sauce, rice vinegar, granulated sugar, cayenne pepper, peanut oil, dried rice noodles, eggs, table salt, medium shrimp, garlic cloves, shallot, dried shrimp, preserved radish, unsalted dry roasted peanuts, bean sprouts, scallions, fresh cilantro leaves, lime wedge