Shrimp Pad Thai With Pak Choy

Ingredients For A Shrimp Pad Thai:

• 200g/7oz. uncooked thick flat rice noodles
• 150g/4¼oz.  uncooked shrimp, peeled and deveined
• 1 tbsp vegetable oil such as canola oil
• 1 or 2 garlic clove, minced
• 1/2 red onion, roughly chopped (optional)
• 2 medium eggs or 1 large egg, lightly beaten
• 4 – 5 spring onions (green onions), trimmed of their ends and thinly sliced. Some can also be just chopped into 1 inch pieces.
• 20g/¼ cup (approx. 1 tbsp) brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 3 tablespoon tamarind paste (optional)
• 2 to 3 teaspoons chili garlic sauce or 1 tsp chilli flakes
• 200g/7oz. pak choy or bok choy
• 100g/3½oz bean sprouts
• Chopped fresh coriander/cilantro leaves
• handful of chopped peanuts (optional)
• handful of basil leaves (optional)

Directions:

1. Cook noodles according to package directions. Drain and set aside.
2. Whilst the noodles are being cooked, mix the fish sauce, soy sauce,  tamarind paste, any sugar and chili (sauce or flakes) in a large bowl. 
3. In a large nonstick skillet or wok, heat the vegetable oil over a medium heat and add the garlic.
4. Cook briefly then add the shrimp until they turn pink; remove and set aside.
5. Add onion and any remaining garlic to the pan. 
6. Add the tamarind/fish sauce mixture and let this bubble away. Transfer the whole lot to a bowl and set aside.
7. Using the same wok, turn heat to medium-high and add the beaten egg. Allow to set for just less than a minute with no stirring. Once its set, break up with a fork or wooden spoon and transfer to the bowl with the shrimp.
8. Get the wok really hot and add some more oil. Add the greens and fry for two minutes. return the cooked noodles and the shrimp mixture and really stir in well. Cook for just a minute or until everything looks well mixed in.
9.  Garnish with coriander/cilantro and with peanuts if you wish. A few leaves of basil wont come amiss either once all is served.