Pad Thai

Adapted from Cooks Illustrated.  This version is a bit healthier, a bit more streamlined, and packed with fresh herbs and other ingredients.

Ingredients

4 T Tamarind concentrate (jarred)
1 c boiling water
5 T fish sauce
2 T rice vinegar or lime juice
6 T granulated sugar
1.5 t cayenne pepper (optional)
3 T vegetable oil
8 oz dried rice stick noodles
3 large eggs
1/2 t salt
12 oz PRE-COOKED shrimp, chicken, or tofu (or a combination of the above)
3 cloves garlic, minced
2 shallots, minced
1/2 c unsalted roasted peanuts, chopped
3 c bean sprouts
5 scallions, sliced thin and on a bias
1/4 c fresh cilantro leaves
lime wedges for garnish

Instructions

1) Cover rice stick with boiling water and soak until softened - the consistency should be pliable but not fully tender - about 5 minutes. Drain and set aside
2) Combine tamarind, fish sauce, rice vinegar, sugar, cayenne, water, and 1 T oil. Set aside.
3) Beat eggs and salt in small bowl, set aside.
4) Combine garlic and shallot in remaining 2 T oil and cook, over medium heat, until light golden brown, about 2 minutes.  Add eggs and stir vigorously until scrambled and barely moist, about 20 seconds.
5) Add noodles, toss to combine, then add sauce mixture, and toss until evenly coated.
6) Add 1/4 c peanuts, bean sprouts, all but a handful of scallions, and shrimp/chicken, and cook, tossing constantly, until the noodles are tender and the flavors have blended, about 3 minutes.
Serve with a garnish of peanuts, scallions, and lime wedges.