¼cuptamarind paste (or substitute with 2 tablespoon fresh lime juice mixed with 1 tablespoon brown sugar)
3tablespoonfresh lime juice
2tablespoonraw or brown sugar
½cuproasted, unsalted peanuts, finely chopped
¼ cupavocado or coconut oil
24large or jumboraw, frozen, unpeeled shrimp, thawed and peeled
2-3headsbaby Bok Choy
1largered pepper, seeded and cut into 1" dice
2cupssnow peas, approximately
¼teaspoondried chili flakes, or more to taste
1cupcilantro leaves, rinsed
dried chili flakes
extra chopped peanuts
For the pad thai sauce
Mix together tamarind paste, water, fish sauce, lime juice and sugar. Set aside with peanuts.
For stir fry
Thaw shrimp by removing from package and placing in a bowl. place under running cold water until thawed. This will only take a few minutes. Peel, leaving tails on if desired. Pat dry with paper towel.
Clean and chop Bok Choy. Cut core off the bottom and cut in half lengthwise, then again into quarters. Rinse under cold water and dry. Chop into 1 inch pieces.
Core and cut cut red pepper into 1" pieces. Chop garlic and cut green onions into 1-2 inch pieces, using both white and green parts. Rinse cilantro and pick off leaves.
Heat oil, to medium high, in a large fry pan or wok. Add Bok Choy and stir-fry for 2 minutes.
Add shrimp and stir-fry for 2 minutes. Add peppers, peas, green onions, garlic, and red pepper flakes. Cook another 1 minute. Add sauce and peanuts and stir fry for another 1-2 minutes or until shrimp are pink and opaque and sauce has started to thicken slightly.
Serve immediately garnished with lime wedges, cilantro leaves, extra peanuts and hot pepper flakes.
If the sauce is too thin for your liking, dissolve 1-2 teaspoon of cornstarch in 2-3 tablespoon cold water and stir into sauce at the end and let boil for a few seconds to thicken.