Serves: 4
Total Calories: 221

12 ounces pad thai (sen chan) noodles
8 cups cold water
1/4 cup olive oil
1 tablespoon chopped garlic
16 medium shrimp (21 to 25 per pound) shelled and deveined
2 ounces firm brown tofu cut into 1/4 inch dice
2 eggs beaten
1/2 cup Tamarind Juice
1/4 cup crushed unsalted peanut
3 tablespoons Thai fish sauce
2 1/2 tablespoons rice vinegar
1 tablespoon sugar or 1 1/2 tablespoons honey
2 teaspoons paprika
1/2 teaspoon crushed red pepper or cayenne pepper
3 ounces fresh bean sprouts
1/4 cup leek cut into 1 1/2 to 2 inch long shreds

In a large bowl, soak noodles in cold water 45 minutes. Drain in a colander and set aside.

Heat olive oil in a large skillet over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add shrimp and tofu and sauté 1 minute. Add eggs and stir 30 seconds. Add reserved noodles, tamarind juice, peanuts, fish sauce, vinegar, sugar, paprika, and red pepper and stir constantly 3 minutes. Remove from heat and transfer to a platter. Sprinkle with bean sprouts and leeks and serve.

Nutritional Facts:

Serves: 4
Total Calories: 221
Calories from Fat: 170

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya