INGREDIENTS
3/4 lb
Shrimp, medium
1/3 lb
mung bean sprouts
1
Cilantro, fresh
1
Lime
1/4 cup
Peanuts, roasted salted
1
bunch Scallions
4
Eggs, large
1/4 cup
Tamarind juice concentrate
2 tsp
Chili-garlic sauce
1/4 cup
Fish sauce
3 tbsp
Brown sugar, packed dark
3 tbsp
Vegetable oil
8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad thai noodles or stir-fry rice noodles)