Pad Thai

                                                Photographer : Ferli Achirulli Otiga Photo

Ingredients :

1/2 package Thai rice noodles
1 cup bean sprouts
1 small head cabbage shredded
2 tablespoon cooking oil
2 tablespoons tamarind paste
1 cup Honey
1 minced shallots
1/3 cup tofu
1/2 lime
250 gr shrimp
1/2 teaspoon ground pepper
1/2 teaspoon ground dried chili pepper
3 cloves minced garlic
4 teaspoons fish sauce
2 egg

How to make

Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.
Meanwhile, put tamarind paste, fish sauce and honey  in a small saucepan over medium-low heat and bring just to a simmer. Stir in ground pepper and set aside.
Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add shallot and garlic, cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, and serve.