Pad Thai is stir-fry dish made with rice noodles, peanuts, a scrambled egg and bean sprouts. The ingredients are sautéed together in a wok and tossed in a delicious Pad Thai sauce. Shrimp, chicken, or tofu, can be incorporated as desired.
Bring a 6 quart pot of water to a boil. Place dried noodles in a bowl. Also place the tamarind in a separate bowl. Pour the boiling water over the the noodles to cover. and add 1 1/2 cups of the boiling water over the tamarind.
Using tongs, gently move the noodles around in water, and let soak 5-6 minutes or until the noodles are softened, but not cooked ( a completely cooked noodle will turn to mush in the pan and fall apart. Drain and rinse with cold water.
Mash the softened tamarind into the water with a fork to make a paste. Push the mixture through a sieve to strain out the skins and solid bits of the tamarind and discard. To the smooth tamarind, add the fish sauce and brown sugar and whisk to combine.
Heat a wok or large non-stick frying pan over high heat. Add the oil and when it shimmers, add your sliced shallot and garlic and stir fry 2-3 minutes until just starting to turn golden brown. Add the noodles and turn to coat with the oil and aromatics. Add in the tamarind sauce and mix together gently (if mixture looks a little dry you can add a splash of water to loosen it). Add bean sprouts and push noodles to one side of the pan or wok. Add the eggs to the other side of the pan and scramble gently. Mix the noodles with the egg, turn of the heat and squeeze over the lime juice.
To serve place Pad Thai in a serving bowl, sprinkle with the chopped peanuts, Aleppo Pepper and fresh cilantro. Add lime wedges and serve with a cold glass of Joy Sauvignon Blanc!