Spicy Pad Thai with shrimp

Heat lots of water in a large pan till boiling, turn off heat and drop in the noodles carefully, taking care not to break them, let soak till softened for 25-30 minutes, checking occasionally.. they should be al dente, as they say in French- firm to the bite..we do not want mushy noodles! Drain in a large colander and run under cold tap water, drizzle a tablespoon of oil so that the noodles don’t stick and keep aside.

Cut red onions crosswise into very thin slices with slicer. Cut spring onions into 2-inch pieces. Halve pale green and white parts lengthwise.

Heat oil in wok over medium heat until hot, then fry half of onions over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Spread fried onions on paper towels. (they will crisp as they cool.) . Strain the oil carefully and reuse for frying the shrimp in the next step

Reheat oil in wok over high heat until hot. Fry shrimp till light golden. Transfer shrimp to paper towels using a slotted spoon. Pour off frying oil and reserve

Lightly beat eggs with 1/4 teaspoon salt and a pinch of black pepper. Heat 2 tablespoons of the reserved oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Cut neatly into chunks/strips with a sharp knife and drain on a paper towel.

Next mix together soy sauce, tamarind, brown sugar, and Sriracha, stirring until sugar has dissolved, add another half cup water and mix well, keep aside Heat wok over high heat . Pour in 3-4 tablespoons of the onion oil, then swirl to coat side of wok. Stir-fry spring onions, garlic, and remaining uncooked onions until softened, about 1 minute.

Add noodles and stir-fry over medium heat stirring carefully so that they do not stick for 3 minutes. Add tofu, bean sprouts, and the sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Taste and Season with salt and pepper.

Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish (optional). Sprinkle pad Thai with peanuts and fried onions and serve with lime wedges, spring onion greens sliced at a slant, cilantro sprigs, and more Sriracha for a fiery kick!!.