This is my version of pad thai with some twist. Since I live in Batumi, Georgia where some basic ingredients are not available, I looked for something that could be close in taste and value. That main ingredients are Tamarind and Palm Sugar.

Tamarind is a type of tropical fruit with a unique, sweet-sour taste. It has been compared to tangy, lemon or lime and becomes sweeter as they ripen, making it popular in sweet and savory dishes such as Pad Thai. So I decided to try green plums, a very tart and sour fruit. I just boil them in water and when they are cooked and soft, you can just mash them with a potato masher and remove the seeds. Put them in a container and freeze some of them for future use.

Palm sugar is a delicious sweetener and an essential ingredient in Thai cooking, but unable to find it here. So, I substitute the sweetener to Coconut Sugar, since they’re both natural sweeteners coming from palm trees. The coloring and taste are similar to palm sugar, making it an excellent substitute.

Ingredients:
For the Sauce:
1/4 cup water
1/3 cup coconut sugar
1/3 cup green sour plum sauce (homemade)
1/4 cup fish sauce

For the Noodles:
185 g (6.5 oz) rice noodles (Rice Stick Noodles,
Flat Rice Noodles or Dry Rice Noodles)
6-8 tiger shrimp (or 12 regular large shrimp)
4 tbsp avocado oil (or any oil)
1 small red onion (or 3 shallots), chopped
4 cloves garlic, chopped or minced
3 tbsp dried small shrimp (optional but really
adds an Asian flavor)
115 g (1/4 lb) firm tofu, cut into small pieces
3 eggs, beaten
10 stalks garlic chives, cut into 2 inches
2 cups mung bean sprouts (homegrown)
1/3 cup roasted peanuts, roughly chopped
1 lime, cut in wedges
Salt to taste (for the shrimp)
Pinch of chili flakes for cooking or garnish only
(optional but a little kick will do)

* Start by soaking the noodles in a room temperature water for 1 hour and 20 minutes. (See package for soaking time when using different brand of noodles. Check after an hour if it is sufficiently soft or pliable and looks opaque white.) When done, remove from the water and put in a strainer, set aside.
* In a pre- heated saucepan, pour in the water and let it simmer.
* In a medium-low heat, add the sugar and stir well until fully dissolved. Add plum sauce and fish sauce. Mix well and let it simmer for 2 minutes. Turn off heat.
* Prepare the vegetables, slice the tofu and chop the roasted peanuts, set aside.
* Wash, peel, and devein the shrimp. Cut in half if necessary. Set aside.
* Fry the tofu until golden brown in a small pan (or in the same pan where you will cook the noodles). Transfer in a bowl and set aside.
* In a pan, sauté the shrimp for about 3 to 4 minutes. Season with a pinch of salt. Transfer in a plate and set aside.
* In the same pan, sauté onion, garlic, dried shrimp, and fried tofu for at least 3 minutes.
* Add the soaked noodles, cook for at least 2 minutes while continuously tossing.
* Add the sauce and toss well, make sure noodles are well coated and absorbed all the sauce, cook for 2 minutes.
* Set the noodles on one side to have space to cook the beaten eggs. When done, mix them together. Keep flipping and tossing for at least a minute.
* Add garlic chives and bean sprouts and toss for 30 seconds. Turn off heat.
* Plate noodles and add the shrimps on top. Garnish with more bean sprouts, garlic chives, roasted peanuts, and chili flakes. Lime wedges and extra sauce for dipping (if you prefer) on the side.
* Enjoy!

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