Pad Thai

Ingredients, for 1 serving

a handful of pad thai noodles rice stick noodles
5 pieces of shrimp,
1 egg lightly beaten
1/4 cup extra firm tofu, cut into small pieces and deep fried
1 tablespoon chopped garlic
a handful of bean sprouts
some fresh chives or scallions, cut into 2" long pieces
1 teaspoon Thai hot chilly powder
1/4 cup pad thai sauce, recipe below
sugar and salt to taste
1 tablespoon of vegetable oil
a little of water
some roasted and crushed peanuts

for Pad Thai Sauce, boil together:

1/2 cup of tamarind paste
1/2 cup of fish sauce
1/2 cup of water 
1/2 cup of palm sugar
after the sauce becomes thick, pour the sauce into a sieve and use for Pad Thai
      
Directions

1.    Soften pad thai noodles in a bowl of water until it the noodles turn white and is soft.
2.   Heat oil in a wok on medium high heat. When the oil starts to smoke add the eggs and   
      scramble it. Push it to one side of the wok and add the shrimp and chopped garlic to   
      the wok and fry until the shrimp turns pink and the garlic is aromatic.
3.   At this stage add a handful of the softened pad thai noodles into the wok and give it a
      stir.
4.  Pour the pad that sauce over the noodles and the thai chilly powder stir it well. Add a
      little bit of water if the noodle is too dry.
5.   Once the noodles are coated with the pad thai sauce, add a handful of bean sprouts and 
      some chives or scallions.
6.  Stir fry quickly. Add some salt and sugar to taste if needed. Remember the pad thai sauce 
      is already sweet, salty and sour.
7.  Dish up and serve it some fresh bean sprouts and chives or scallions, slices of lime, sugar, 
     crushed peanuts and some thai chilly powder as a side.