Ingredients:

  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chili flakes
  • 8 ounces dried flat rice noodles (1/4 inch wide)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 pound medium shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped scallions (green onions)
  • 1/4 cup preserved radish (sweetened pickled radish), chopped
  • 1 lime, cut into wedges, for serving

Instructions:

  1. Soak rice noodles in hot water according to package directions until pliable but not fully cooked. Drain and set aside.
  2. Whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, soy sauce, and chili flakes in a small bowl.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant. Add shrimp and cook until pink and opaque.
  4. Push shrimp to one side of the pan. Pour in beaten eggs and scramble until cooked through.
  5. Add drained noodles to the pan with the shrimp and eggs. Pour in the Pad Thai sauce and toss to coat evenly.
  6. Add bean sprouts, peanuts, scallions, and preserved radish. Toss to combine and cook until noodles are heated through and sauce has thickened slightly.
  7. Serve immediately, garnished with extra peanuts, scallions, and lime wedges.