Delightful Pad Thai noodles

Pad Thai is a stir-fried noodle dish originating from Thailand and popular around the world. Typically stir fried with eggs and tofu, the ingredients that go in a Pad Thai can vary across the world and depend on your personal preferences. The dish is well-liked everywhere, so much so that it was listed at number 5 on a list of “World’s 50 most delicious foods” compiled by CNN Go in 2011. Following is a classic recipe for Pad Thai.  Pad Thai IngredientsServes 2Pad Thai Noodles 250 gmShrimps 250 gmOil 4 tbspWater 2/3 cupPlum sugar 3 tbspTamarind paste 2 tbspFish sauce 3 tbspBlack pepper powder to tasteFirm tofu 80 gmShallot 1 -2 noGarlic 3-4 clovesEggs 3 nosBean sprouts 1 cupPeanuts, crushed 3 tbspCoriander leaves few sprigsMethodSoak the Pad Thai noodles in warm water for 30 minutes, drain the water and keep in cold water. Wash and devein the shrimps and set aside the shrimps and the shells. Heat 1 tbsp oil in a wok till smoking point, add shrimp shells and heads and stir fry for 3-5 minutes, till they turn bright orange.Add 2/3 cup water and bring to boil and press the shells to extract more flavour. Remove the shells and then the wok from heat. Add sugar, tamarind paste, fish sauce and white pepper and salt to the above stock and mix well.Heat 1 tbsp oil in a wok and sear the shrimp for 1 minute or until the shrimps turn opaque and their edges turn light golden brown.Remove the shrimp from the wok and keep aside.Heat 1 tbsp oil in wok; add sliced tofu to it and sear on both sides until lightly browned. Add thin slide shallots, garlic and eggs and stir fry over high heat.Drain the noodles and stir fry for 30 seconds or until all the ingredients are combined.Pour the prepared tamarind sauce in the noodles and toss to combine well.Once all the ingredients are well combined, add the bean sprouts and continue to stir fry until the bean sprouts are just cooked.Toss in the prepared shrimp and serve hot garnished with fresh chopped cilantro leaves and crushed peanuts.