Pad Thai

Ingredients

• 8 ounces Flat Rice Noodles
• 3 Tbsp Frymax Coconut Oil
• 3 cloves garlic, minced
• 8 ounces uncooked shrimp
• 2 Eggs
• 1 cup Fresh Bean Sprouts
• 3 Green Onions, chopped
• 1/2 cup Dry Roasted Peanuts
• 2 Limes
• 1/2 cup Fresh Cilantro

Pad Thai Sauce

• 1 to 1 1/2 tablespoons Pantai Tamarind Paste
• 1/4 cup Chicken Stock
• 3 to 4 Tablespoons Palm Sugar
• 3 Tablespoons Pantai Fish Sauce
• 1 Tablespoon Soy Sauce
• 1/2 to 1 Tablespoon Pantai Sriracha Chili Sauce
• 1/8 teaspoon Gold Mill Ground Pepper

Procedure

1. Cook noodles according to package instructions.
2. Mix the sauce ingredients together in a bowl and set aside.
3. Heat 1 1/2 tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp and cook for about 1-2 minutes on each side, or until pink
4. Push shrimp to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
5. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Mix everything to combine.
6. Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately and enjoy!