Pad Thai

We LOVE Pad Thai at our house, and this was a great, authentic recipe.  We modified it to our liking, but you can make your own substitutions - like leaving out the chicken and shrimp and adding tofu if you are vegetarian.  You can also add more spice if you like.

4 TBS. vegetable oil

3 cloves garlic, minced
2 shallots, thinly sliced
8 oz. raw shrimp
4 oz. cubed chicken, cooked
2 eggs, lightly beaten
1 cup shredded or thinly sliced carrots
1 small zucchini, sliced thin
1 pkg. Pad Thai Rice Noodles (cooked, drained and rinsed according to stir-fry directions)
1 c. fresh bean sprouts

Sauce:
4 TBS. lime juice
3 TBS. fish sauce
1 TBS. tamarind paste
4 TBS. sugar
1 tsp. crushed red pepper (or more, if you like)
(Mix well together)

Garnish:
chopped peanuts
chopped cilantro
chopped scallions
slice of lime

Heat large pan over high heat.  Add 2 TBS. oil, garlic, shallots, carrots and shrimp.  Cook until shrimp is opaque; set aside.  Add remaining oil and 2 eggs - then scramble.  Add zucchini, chicken, sauce and noodles.  Toss until combined.  Add shrimp and bean sprouts.  Toss well.  Garnish, and serve immediately.