Shrimp Pad Thai for Two Recipe | Epicurious

Ingredients

• 3 tablespoons water
• 2 teaspoons prepared tamarind paste, preferably unsweetened, such as Neera's or Rani brands*
• 3 tablespoons palm sugar or packed dark brown sugar
• 3 tablespoons Asian fish sauce (also called nam pla or nuoc mam)
• 1/8 teaspoon salt
• 3 ounces (about 1 cup) fresh mung bean sprouts
• 2 limes, cut into wedges
• 3 tablespoons salted dry-roasted peanuts, coarsely chopped
• 1/4 cup Asian fish sauce (also called nam pla or nuoc mam)
• 1/4 cup granulated sugar
• 1/4 cup crushed red pepper
• Boiling water for soaking noodles
• 6 ounces dried flat rice noodles (slender, linguine-width; sometimes called pad thai noodles or stir-fry rice noodles)
• 1 tablespoon chopped garlic (about 2 large cloves)
• 1 tablespoon chopped shallot or onion
• 6 ounces peeled and deveined small or medium shrimp, patted dry
• 2 large eggs, beaten well
• 1 bunch scallions, greens only, cut into 1-inch pieces (1/2 cup)
• 1/3 cup salted dry-roasted peanuts, coarsely chopped
• 3 tablespoons vegetable oil