A delightful take on the classic Pad Thai, featuring shrimp and a flavorful homemade sauce.
Soak the rice noodles in hot water for about 30 minutes until softened. Drain and set aside.
Use warm water to speed up the soaking process.
In a small saucepan, combine tamarind paste, fish sauce, brown sugar, and paprika. Heat over medium heat until it starts to simmer, then reduce heat and cook for 5 minutes. Adjust seasoning to taste.
Taste the sauce and adjust the balance of sweet, sour, and salty to your preference.
Heat a tablespoon of oil in a wok over medium heat. Scramble the eggs until just set, then remove and set aside.
Cook the eggs gently to keep them tender.
In the same wok, heat another tablespoon of oil and cook the shrimp until pink and cooked through, about 2 minutes. Remove and set aside.
Avoid overcooking the shrimp to keep them tender and juicy.
Add more oil to the wok and sauté the onion and garlic until fragrant. Add the tofu and cook until lightly browned.
Cut the tofu into small cubes for even cooking.
Add the soaked noodles to the wok along with the prepared sauce. Toss to coat evenly and heat through.
Add a splash of water if the noodles seem too dry.
Return the cooked shrimp and scrambled eggs to the wok. Add bean sprouts and green onions, tossing everything together.
Mix gently to avoid breaking the noodles.
Serve the Pad Thai on plates, garnished with chopped peanuts and a wedge of lime.
Serve immediately for the best flavor and texture.
