how to cook thai food Pad Thai

Easy to make at home-easier than you thought, I'm sure-and better than most pad Thai you've had in restaurants. Just make sure you have everything on hand and prepared before you start stir-frying, because it goes pretty fast once the heat is on.

Ingredients

12 ounces dried flat rice noodles, 1/4 inch thick
5 tablespoons peanut or neutral oil, like grapeseed or corn
3 eggs, lightly beaten
4 garlic cloves, minced
4 ounces small shrimp, peeled
4 ounces pressed tofu, or extra-firm tofu, blotted dry, sliced
2 scallions, cut into 1-inch lengths
1 cup bean sprouts, rinsed and trimmed
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons tamarind paste or ketchup
2 teaspoons sugar
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro leaves
2 small fresh green chiles, preferably Thai, seeded and sliced (optional)
1 lime, cut into wedges
Makes 4 servings
Time: 30 minutes