Tonight we are taking a trip over to Southeast Asia to Thailand so imagine that you are strolling along the streets of Bangkok. I love Thai food and I usually make Pad Thai from a mix where the sauce is already prepared. I have always wanted to make it from scratch, but all the recipes that I have seen have been very difficult. I found an easy one at NYTimes.com
2 tbsp. sesame oil *I added this
Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges. I added a bit of sesame oil to finish off the dish.