Pad Thai Salad

(from sophistimom.com)

As it was too hot, I decided at the last minute to change this into a pad thai salad! It wasn't the best thing I've ever eaten, but it was decent - lots of room for improvement. What caught my eye was using brown rice fettucini in lieu of rice noodles - which is brill. The one ingredient sorely lacking around Summerland is bean sprouts. Oh how I miss them so. And they are key to a pad thai, in my opinion. In any event, the dish doesn't offer much in terms of veggie content (some sauteed savoy cabbage might be nice), but it has a great flavour (was pleased w/ the tamarind sauce), so is a good base for future creations.

oil
2 shallots, thinly sliced
2 cloves garlic, minced
1 lb of prawns
1 egg, well beaten with a pinch of salt
1 package brown rice fettucini
1 bunch cilantro, + more for garnish (plus I added some green onions)
1 good handful chopped peanuts, + more for garnish
1 big handful bean sprouts, + more for garnish (insert frowny face here)
2-3 limes, including their rind

tamarind sauce (recipe below)

Tamarind sauce:
2 tbsp of tamarind paste plus 2 tbsp water
2 tbsp agave nectar
3 tbsp rice wine vinegar
3 tbsp fish sauce
½ tsp chili sauce

Cook your pasta, strain and rinse and keep in cool water.

Saute shallots and garlic for a few minutes, add prawns and cook until they are done. Set aside.

Cook egg in same saute pan, remove and slice, add to prawn mixture.

Drain your pasta, toss with tamarind sauce, and remaining ingredients - including a bunch of lime juice, if you are making a 'salad'. Tuck in!