8 oz Thai rice noodles (227g)
¼ cup tamarind paste (60ml)
¼ cup warm water (60 ml)
2 Tbsp lime juice (30ml)
2 Tbsp grated palm sugar (30ml)
2 Tbsp fish sauce (30ml)
4 oz fresh firm tofu (113g)
¼ cup safflower or vegetable oil (60ml)
tsp garlic, finely chopped (10ml)
12 large shrimp, 21-25 count, peeled and deveined
20 medium sized scallops (approximately the size of a quarter) cleaned and de-bearded
Chili sauce to taste
1 cup bean sprouts, washed (250ml)
3 green onions, stems only (white removed) cut into 1 inch pieces
6 Tbsp unsalted peanuts, ground (80ml)
Cilantro to taste (optional garnish)
6 lime wedges (optional garnish)
Red and yellow bell peppers to taste, thinly sliced (optional garnish)
1. Soak rice noodles in a big bowl of cold water a minimum of 1 hour.
2. Combine tamarind paste with warm water in a small bowl and allow it to soak for 15 minutes.
3. Mash the tamarind paste with a spoon. Transfer the mixture to a strainer set over a bowl. Push the tamarind mixture with a spoon through the strainer, forcing the liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You should have about 4 tablespoons of the tamarind juice. Combine tamarind with lime juice, palm sugar and fish sauce. Set aside.
4. Cut the tofu into 1/2 inch cubes. Pat dry using a paper towel.
5. Heat oil in a wok over high heat until it is just about to smoke. Add the tofu and cook until golden brown. Add garlic and stir fry for 20 seconds. Add the eggs and cook, without breaking the yolk, for 1 minute. Add the seafood and cook for 1 minute. Stirring constantly, add the noodles and sauce. Finally add the chili sauce for desired heat.
6. Remove the wok from heat and toss in the bean sprouts, green onions, and ground peanuts
7. Divide Pad Thai onto 6 plates to serve.
8. Garnish with fresh cilantro, lime wedges and thinly sliced red and yellow pepper if desired.