Lobster Pad Thai | Cruise Scoop

Ingredients

• 3 cups rice noodles
• 2 tablespoons tamarind paste
• ½ cup warm water
• 1 tablespoon fish sauce
• 1 tablespoon tamari sauce or light soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons palm sugar
• 2 tablespoons nam prik pao (optional)
• 1 tablespoon plus 2 teaspoons peanut oil
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 3 scallions, thinly sliced on the diagonal
• 1 small leek, thinly sliced
• 1 cup lobster, shrimp, chicken, or pressed tofu pieces
• 2 eggs, beaten
• ¼ cup coarsely chopped cilantro
• 2 tablespoons toasted sesame oil
• 2 lime wedges
• 1 tablespoon chopped roasted peanuts
• 1 tablespoon slivered daikon radish, salted (optional)