The Best Pad Thai - cooking recipe

Ingredients

1 (7 ounce) package medium size rice sticks
1/4 cup tamarind juice
1/2 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sugar
3 teaspoons tomato ketchup
2 tablespoons vegetable oil
1 tablespoon garlic, minced
6 shrimp, shelled and deveined
2 ounces tofu, cubed
1 egg, lightly beaten
1/2 cup bean sprouts
1/4 cup unsalted peanuts, crushed
cilantro
lime wedge

Preparation

Optional garnishes: sprigs of fresh cilantro and lime wedges
Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). Drain and set aside.
In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and ketchup. Set aside. Heat oil in a wok, add garlic. Saute for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.