I always wanted to make Pad Thai --I had limes, shrimp, cilantro, and rice noodles to kill in my fridge. From allrecipes (with lots of changes to accordingly make it "authentic" as suggested by the comments.) This version is not as creamy and heavy as the ones you get in the restaurant.Ok, *ahem* the real reason I made Pad Thai: I bought new pretty rectangle plates that I was dyyyying to test out. And, yes, that is scrapbook paper from my room decoration.
1/4 cup white sugar
1/4 cup lime juice
1/8 cup fish sauce
4 tablespoons tamarind pulp
3/4 teaspoon minced garlic
firm tofu, cut into 1/2 inch strips
crushed red pepper
black bean chili sauce
fresh bean sprouts
1/2 lime, cut into wedges
Pad Thai Sauce: In a medium saucepan over medium heat, blend sugar, lime juice, fish sauce and tamarind pulp.
Pad Thai: boil rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and soy sauce and stir until well mixed; add noodles and stir until cooked. Add red pepper, black bean chili sauce, and jalapeno
Stir in Pad Thai sauce, stir in peanuts. Remove from heat and add cilantro. Serve with lime and bean sprouts on the side.