Pad Thai Recipe | Eggland's Best

Ingredients

• 2 tbsp tamarind paste or substitute
• 3/4 cup water (boiling)
• 3 tbsp fish sauce
• 1 tbsp rice vinegar
• 3 tbsp granulated sugar
• 3/4 tsp cayenne pepper
• 4 tbsp peanut oil or vegetable oil
• 8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
• 2 Large Eggland's Best Eggs
• 1/4 tsp table salt
• 12 ounces medium shrimp, peeled and deveined, if desired
• 3 cloves garlic, pressed through garlic press or minced (1 tbsp)
• 1 medium shallot, minced
• 2 tbsp dried shrimp, chopped fine (optional)
• 2 tbsp Thai salted preserved radish (optional)
• 6 tbsp chopped unsalted roasted peanuts
• 3 cups bean sprouts
• 5 medium scallions, green parts only, sliced thin on sharp bias
• 1/4 cup fresh cilantro leaves (optional)