Savor garlicky shrimp and tofu with crunchy bean sprouts, peanuts and Reames® Homestyle Egg Noodles in this twist on comfort food favorite pad Thai.
Peel and devein shrimp.
Cut tofu into long strips. In small bowl, combine tamarind or lime juice, fish sauce and sugar. Stir until sugar is dissolved. Set aside.
Heat 1 tablespoon oil in wok over high heat. When hot, add tofu and stir until golden brown on all sides. Push to side of wok. Add shallot and garlic and stir 1 minute.
Push shallot and garlic to side of wok. Add 1 tablespoon of oil. When hot, add eggs. Scramble eggs and mix with tofu.
Add bean sprouts, scallions, and noodles. Pour in reserved tamarind-fish sauce mixture, add shrimp and toss until pink and opaque.
Toss for another minute.
Divide among 2 plates. Serve with chopped peanuts, lime wedges, and extra bean sprouts and chives on the side.
