Make-your-own-takeout

Pad Thai

I promise that after you make this, you will never want to buy take out again! You can find tamarind paste at your ethic Asian market. It comes in many forms but the one I use looks like a brown brick.

(From the New York Times Magazine, Jan. 06)

8 oz. rice noodles
1 tbsp. tamarind paste
1 1/2 tbsp sugar
1 1/2 tbsp sugar
1 tbsp lime juice
4 cups of broccoli florets
1 carrot, thinly sliced
1/2 cup canola oil
2 tsp minced garlic
1 tsp minced ginger
16 large peeled, deveined shrimp
2 large eggs, lightly beaten
3 scallions, thinly sliced
1 cup bean sprouts
1/3 cup chopped salted peanuts
3 tbsp cilantro
1 lime, cut into wedges
sesame seeds
red pepper flakes (optional)

1. Either follow directions to prepare rice noodles on back of package-but cook al dente, or place noodles in bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in small bowl, whisk together tamarind paste, fish sauce, sugar, lime juice, and 1/4 cup water; set aside. Lightly steam broccoli and carrot; set aside.

2. Drain noodles. Set wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger, saute for 30 seconds. Add the shrimp and saute until almost cooked through, 2-3 minutes. Transfer to plate.

3. Add the noodles and stir fry for 1 minute. Pour in three-quarters of tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until noodles are al dente, then push them to one side of wok and scramble the eggs in the remaining space. Add shrimp, broccoli, carrot, scallions, bean sprouts and half of the peanuts. Toss to mix. Garnish plates with remaining peanuts, cilantro, lime wedges, sesame seeds, and red pepper flakes.

Serves about 4.