Ingredients
1
cup unsalted chicken broth
2
tablespoons packed brown sugar
2
tablespoons tamarind paste
2
teaspoons fish sauce
1
tablespoon gluten-free low-sodium soy sauce
1/2
teaspoon chili garlic sauce
10
oz uncooked Thai stir-fry rice noodles
2
teaspoons vegetable oil
4
green onions, sliced diagonally (separating white parts from green tops)
4
cloves garlic, finely chopped
1/2
lb uncooked deveined peeled (tail shells removed) medium shrimp
1
egg, slightly beaten
2
cups fresh bean sprouts
1/3
cup chopped cilantro
2
tablespoons gluten-free roasted unsalted peanuts, chopped
6
sprigs fresh cilantro
Fresh lime wedges, if desired
Preparation
In medium bowl, mix Tamarind Sauce ingredients until well blended; set aside.
In 5-quart saucepan, heat 4 cups water to boiling over medium-high heat. Add noodles; remove from heat. Let stand about 3 minutes or until noodles are limp but still slightly firm. Drain; rinse with cold water. Set aside.
In 12-inch skillet, heat oil over medium-high heat. Stir in green onion whites and garlic; cook and stir 30 seconds. Stir in shrimp; cook 1 to 2 minutes or until shrimp are bright pink.
Add egg; quickly cook and stir egg about 30 seconds. Add noodles, bean sprouts and half of the tamarind sauce. Cook and toss 3 to 4 minutes to prevent noodles from sticking. Thoroughly cook sprouts until they are no longer crisp. Add remaining tamarind sauce; remove from heat.
Stir in green onion tops and 1/3 cup chopped cilantro. To serve, divide mixture among 4 serving plates; top with chopped peanuts and cilantro sprigs. Serve each with a lime wedge to squeeze over top.
