Pad Thai

Ingredients:
• 1 package of rice stick noodles (14 oz)
• 2 minced shallots
• 1 cup of bean sprouts
• 1 cup of Chinese chives cut into 5 cm lengths
• 2 teaspoons tamarind powder
• 4 tablespoons of fish sauce
• 4 round pieces of palm sugar
• 2 teaspoons brown sugar
• 2 tablespoon vegetable oil
• 2 eggs
• 3 cloves minced garlic
• 1 cup chop peanuts
• 20 peels and deveined large shrimp

Preparation:
• Soak the dry noodles in hot water and set aside for 1 hour then drained.

Sauce:
• Using a sauce pan on medium heat, add palm sugar, fish sauce, brown sugar and tamarind powder and stir them well.

• Heat vegetable oil to medium heat. Add shallots and minced garlic, stir until golden colors. Add in pawns, stir for 1 minute, then set aside one side of wok.
• Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble.
• Add remaining ingredients in the following order and toss after each addition: noodle, sauce, Chinese chives, bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total.
• Transfer to a serving dish and serve with lime and chili sauce.