Pad Thai fried by a Welshman. Not authentic. About 20 minutes. The goal is limp noodles coated with sauce and all the water sucked up by the noodles. The shrimp and peanuts inevitably won't mix well.
Utensils:
Ingredients (mostly not Costco)
Start the noodles. Fill a pot 1/4 full water, put in the noodles, put it on the stovetop on medium high. The more water, the longer it will take to cook.
Immediately fetch the frozen shrimp and put it in a sauce pan. Fill the sauce pan with hot (or at least warm) tapwater. Let it sit.
Get the frying pan out, fill with 1 tablespoon oil (maybe more), turn on medium. (Kyle will sprinkle dill into the olive oil. That is OK.)
Sauce. Get the small mixing bowl, add 2 tablespoons brown sugar, 1 tablespoon fish sauce, 1 teaspoon tamarind (it comes in these rectangles about the shape of a deck of playing cards), and 1/4 teaspoon Panang curry paste. Mix with spoon. The sugar should liquify in the fish sauce. Try to split up the tamarind with the back of the spoon, but not too hard. Make sure there aren't any seeds hanging out in the tamarind. (The fish sauce supplies the salt for the dish.)
Check the shrimp. If it's not thawed enough replace the water with warmer water. If the frying pan gets too hot turn it down. If the noodles start boiling turn them down. Use the kitchen tongs to stir the noodles, don't let them stick to the bottom of the pan.
Once the frying pan is fairly hot, drain water from the shrimp and put the shrimp in the pan. If it spatters everywhere you let the pan get too hot. Use the kitchen tongs to flip the shrimp after about 30 seconds.
Push shrimp to the side and put in an egg. Scramble egg with kitchen tongs. Kyle will stir the noodles and also flip the shrimp. He can even crack in the egg and throw away the shell.
The noodles should start boiling and be very limp. Wait for them if you have to. Turn the frying pan down to low if the egg and shrimp finish early. Also don't overboil the noodles, it's possible for them to disintegrate. They aren't as robust as spaghetti. The noodles in the picture below are almost ready but are a little undercooked.
Once the noodles are finished, strain them through the strainer, turn the frying pan back up to medium, add noodles to the frying pan, dump sauce on top. Scoop sauce out of mixing bowl with little spoon because the sauce will cling to the bowl if you don't.
Stir noodles and shrimp and egg in frying pan with kitchen tongs. Use the tongs to split up the tamarind into as small pieces as you can, you put them on top of a piece closed then open the tongs to pull it apart. Try to get the noodles to soak up all the sauce.
Dice green onions while waiting for the noodles to soak up the sauce. Keep stirring the noodles enough that they don't stick to the pan.
Once the sauce is clinging to the noodles and not hiding under the shrimp, but before noodles start sticking to the pan, add peanuts and green onions. Immediately turn off the heat. Mix them enough that the green onions are mixed in.
Serve. This serves two. Kyle can get the plates and forks. You fill water cups and get napkins. Serve yourself first, then let Kyle serve himself the rest.
Clean everything with a scrub brush, barkeeper's friend, then soap. Only the frying pan really needs barkeeper's friend.