Shrimp And Vegetable Pad Thai | Emerils.com

Ingredients

• 7 ounces medium rice stick noodles
• 1/4 cup fish sauce
• 1/4 cup rice wine vinegar
• 1/4 cup coconut milk
• 3 tablespoons palm sugar or dark brown sugar
• 1 teaspoon crushed red pepper
• 1 teaspoon tamarind concentrate, optional
• 1 tablespoon toasted sesame oil
• 3 tablespoons peanut oil
• 12 ounces medium shrimp, peeled and deveined
• 1 cup diced firm tofu
• 1 cup sliced shiitake mushroom caps
• 1 cup mung bean sprouts
• 2 large carrots, cut into matchstick-sized strips
• 1/2 cup matchstick-sized red bell pepper strips
• 2 tablespoons minced garlic
• 1/2 cup roasted, unsalted peanuts, roughly chopped
• 1/2 cup diagonally sliced green onions
• 2 tablespoons or more to taste fresh lime juice
• 1/4 cup chopped cilantro leaves
• Sriracha (Thai hot sauce), for serving